Berliner Weisse - Berliner Weisse
Recipe Info
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Berliner Weisse
by Remi-D on 6/11/2019 All Grain
4 Liter(s)
5 Liter(s)
60 min
75%
Recipe modified from Brooklyn Brew Shop's Brooklyn to Bamberg book
Fermentables
% | kg | fermentable | ppg | L | usage |
8% | 0.0907 | Pilsner - DE | 38 | 1° | Steep |
42% | 0.455 | Pilsner - DE | 38 | 1° | Mash |
42% | 0.4556 | Pale Wheat - CA | 36 | 2° | Mash |
8% | 0.0907 | Acidulated Malt - DE | 27 | 3° | Mash |
1.092 kg |
Hops
g | variety | type | usage | time | AA | IBU |
6 | Tettnang | Pellet | Boil | 40 minutes | 4.5 | 13.7 |
6 g | IBUs calculated using the Tinseth formula |
Hop Summary
g | variety | type | AA |
6 | Tettnang | Pellet | 4.5 |
6 g |
Yeast
name | attenuation |
Mangrove Jack's Bavarian Wheat Yeast | 70% |
Other Stuff
No Other Stuff in this Recipe
|
Mash Steps
type | heat | temp °C | time |
Saccharification Rest | Infusion | 66 | 60 minutes |
Special Instructions
- Make a sour mash 3 days ahead of brew day. Heat 1 cup of water to 54C. Add the 90g of Pilsner malt and stir. Temperature should drop to 49C. Hold temperature at 49C for 45 minutes, then seal (mason jar, plastic wrap, etc). Hold at 46C for 3 days.
- Mash with 2L targeting 66C
- Add the sour mash, mash out with 4 L targeting 77C
Recipe Facts
Berliner Weisse
Berliner Weisse
4.00
Gallons
Liters
5.00
Gallons
Liters
@
60
min
1.060
1.018
3.6° SRM
75%
13.7 IBU (tinseth)
0.23
5.4% ABV
204 per 12oz