118 - 21 May 2021 - Burly Bois - Berliner Weisse Recipe

Recipe Info

Recipe Image

118 - 21 May 2021 - Burly Bois - Berliner Weisse

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Originally a 5 gallon recipe Inspiration from Trillium Fruited Berliner Weisse Series - Daily Serving - the hopes to eventually get to that, but not nearly yet. Recipe is take on the ingredients from: [ https://beerandbrewing.com/scared-sour-berliner-weisse-recipe/ ] Process Inspired from Both [ http://sourbeerblog.com/designing-brewing-berliner-weisse/ ] and [ https://www.northernbrewer.com/products/omega-yeast-lactobacillus-blend ]

Fermentables

43% - Wheat Malt - DE
3
37
2
Mash
57% - Pilsner - DE
4
38
1
Mash

Hops

Hallertau
0.25
Pellet
Boil
15 min(s)
4.5
2.3
Hallertau
0.5
Pellet
Boil
10 min(s)
4.5
3.4
Hallertau
0.25
Pellet
Boil
0 min(s)
4.5
0.0

Yeast

Fermentis Safale US-05
81%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Mash as normal - Sparge as normal and ensure Final Gravity is projecting to be low
2.
Boil as usual (No hopping yet - Plan is to kettle sour )- Sine OYL-605 sours efficiently at lower temperatures (65F-100F), we will cool down to 100F
3.
Once at 100F post boil we will pitch the sour starter
4.
Allow to sour to desired level over the next period of time (covered from other pests)
5.
Let sit for 48 hours till Desired sourness (at least 24 hours usually)
6.
Reboil to kill all the lacto
7.
Chill and pitch the US-05 at 68F

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

118 - 21 May 2021 - Burly Bois - Berliner Weisse
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.039 OG
  • 1.007 FG
  • 5.7 IBU (tinseth) Bitterness
  • 0.15 BG:GU
  • 2.4° SRM Color
  • 75% Efficiency
  • 4.1% ABV Alcohol
  • 128 per 12oz Calories
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