Berliner Weisse Recipe - Sour Nanna

Recipe Info

Recipe Image

Sour Nanna

by on
All Grain
2.5 Gallon(s)
3 Gallon(s)
5 min
75%
All Grain Berliner Weisse homebrew recipe. This homebrew recipe uses the following ingredients: Pilsner - DE, White Wheat - US, Carapils - DE, Rice Hulls - US, Hallertau Hops, Jarrylo Hops, LalBrew German Wheat-Style Ale Yeast Homebrew Yeast, Burton Water Salts, Lactic Acid, Vanilla Extract, Bulgarian Yogurt Starter, Dried Banana, Bitter Orange Peel.

Fermentables

44% - Pilsner - DE
1.75
38
1
Mash
44% - White Wheat - US
1.75
40
2
Mash
6% - Carapils - DE
0.25
33
2
Mash
6% - Rice Hulls - US
0.25
0
0
Mash

Hops

Hallertau
0.25
Pellet
Boil
10 min(s)
5.7
4.2
Jarrylo
0.25
Pellet
Boil
10 min(s)
14.4
10.5

Yeast

LalBrew German Wheat-Style Ale Yeast
77%

Other Stuff

Burton Water Salts
0.17
oz
Mash
Lactic Acid
2
oz
Boil
Vanilla Extract
1
tsp
FlameOut
Bulgarian Yogurt Starter
1
each
Primary
Dried Banana
1
oz
Secondary
Bitter Orange Peel
0.5
oz
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Heat 2 gallons of strike water to 158-160F.
2.
Steep grains in a mash bag at 146-150F for 60 minutes.
3.
Drain and sparge with 170F water to yield 3 gallons. Allow grain bag to drain for 10-15 minutes.
4.
Add half packet of Burton Water Salts (4.5g) and heat to 180F for 10 minutes.
5.
Chill wort to 105F. Test wort PH. Add lactic acid until wort is between 4.2 and 4.8 PH. (NOTE 2 oz is an estimate)
6.
Remove one quart of the wort to the instant pot. Pitch yogurt starter and set to "yogurt" for 12 hours.
7.
Chill remaining wort and refrigerate overnight.
8.
After instant pot is complete, heat remaining wort to 100 degrees and move to cooler. Add wort from instant pot and let rest, holding 90-100F as long as possible.
9.
Check PH regularly to achieve between 3.0 and 3.5. If PH locks, add heat to 90F. May take up to 24hrs.
10.
Bring wort to a boil for 5 minutes. Pitch hops at beginning of boil. Add vanilla extract at flame out.
11.
Crash to 85F, mover to fermenter, and pitch yeast per instructions. (Note: 4.8g recommended.)
12.
After inital fermentation has settled (about 4 days) move to secondary and add dried banana and bitter orange peel for 4 days.
13.
Add 4oz of table sugar for priming. Bottle to 3.75 volumes of CO2.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Sour Nanna
Berliner Weisse
  • 2.50 Gallons Liters Batch Size
  • 3.00 Gallons Liters Boil Size
  • 5  min Boil Time
  • 1.043 OG
  • 1.010 FG
  • 14.7 IBU (tinseth) Bitterness
  • 0.34 BG:GU
  • 2.6° SRM Color
  • 75% Efficiency
  • 4.3% ABV Alcohol
  • 143 per 12oz Calories
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