Berliner Weisse Recipe - Tart Nectarine Mango

Recipe Info

Recipe Image

Tart Nectarine Mango

by on
All Grain
10 Gallon(s)
13 Gallon(s)
90 min
72%
Winemakers do not sterilize their “wort” by boiling it. They sterilize their “must” by treating it with SO2 (often in the form of Campden tablets). To sterilize a “mini-must,” mush your fruit into a slurry in a sanitized bucket. Add enough water so that it’s basically a thick liquid. Add one crushed Campden tablet for every gallon of your “mini-must” and let sit, loosely covered, overnight. During this time the SO2 will kill any microorganism in the “mini-must,” then diffuse away. The SO2 also acts as an antioxidant, preventing browning of the fruit. The next day, add the now-sanitized “mini-must” to your fermenter.

Fermentables

40% - White Wheat - US
6.75
40
2
Mash
30% - Bohemian Pilsner - DE
5
38
1
Mash
30% - Maris Otter Pale - UK
5
38
3
Mash

Hops

Huell Melon
0.5
Pellet
Boil
60 min(s)
7
6.8
Huell Melon
1.5
Pellet
FlameOut
0 min(s)
7
0.0
Mosaic
2
Pellet
DryHop
7 day(s)
12.7
0.0

Yeast

White Labs California Ale WLP001
70%

Other Stuff

Nectarines
10
lb
Secondary
Mangos
10
lb
Secondary
Lactic Acid
4
oz
Bottle
Pink salt
1
oz
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Tart Nectarine Mango
Berliner Weisse
  • 10.00 Gallons Liters Batch Size
  • 13.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.047 OG
  • 1.014 FG
  • 6.8 IBU (tinseth) Bitterness
  • 0.15 BG:GU
  • 3.4° SRM Color
  • 72% Efficiency
  • 4.2% ABV Alcohol
  • 156 per 12oz Calories
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