Berliner Weisse Recipe - Schwarz Weisse

Recipe Info

Recipe Image

Schwarz Weisse

by on
All Grain
15.5 Liter(s)
20 Liter(s)
90 min
70%
Black and dry hopped version of a Berliner Weisse

Fermentables

41% - Pilsner - DE
1.1
38
2
Mash
44% - Wheat Malt - DE
1.2
37
2
Mash
15% - De-Husked Caraf II - DE
0.4
32
418
Mash

Hops

Cascade
14.15
Pellet
Boil
4 min(s)
5.8
2.4
Hüll Melon
14.15
Pellet
Boil
4 min(s)
6.2
2.6
Cascade
28.3
Pellet
DryHop
3 day(s)
5.8
0.0
Hüll Melon
28.3
Pellet
DryHop
3 day(s)
6.2
0.0

Yeast

White Labs California Ale WLP001
85%

Other Stuff

Pilsner malt for sour mashing
0.3
kg
Mash

Mash Steps

Saccharification Rest
Infusion
65
60 min

Special Instructions

1.
Mash the Pilsener and wheat malt at 149 °F/ 65 °C for one hour.
2.
After the mash is finished, lower the mash temperature to 120 °F/ 49 °C.
3.
Add 0.3 kg / 0.6 lbs of Pilsener malt to the mash and stir. This will provide the bacteria to get the mash sour.
4.
Cover the mash tun with plastic wrap and let it sit for 48 hours to get it sour.
5.
Check the smell of the mash and dump it if it smells like vomit. A very sour smell is okay.
6.
Add the deshusked Carafa malt to the mash and start recirculating.
7.
Add sparge water and collect enough wort for the boil.

Tasting Notes (0)

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Recipe Facts

Schwarz Weisse
Berliner Weisse
  • 15.50 Gallons Liters Batch Size
  • 20.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.037 OG
  • 1.006 FG
  • 5.1 IBU (tinseth) Bitterness
  • 0.14 BG:GU
  • 33.9° SRM Color
  • 70% Efficiency
  • 4.1% ABV Alcohol
  • 120 per 12oz Calories
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