Sundry Recipe

Recipe Info

Recipe Image

Sundry

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
5 min
75%
No-Boil Berliner Weisse

Fermentables

67% - Pilsner - DE
4.5
38
1
Mash
33% - Pale Wheat - DE
2.25
36
2
Mash

Hops

Fuggles
0.5
Pellet
Boil
11 min(s)
4.8
4.0

Yeast

Wyeast American Ale 1056
75%

Other Stuff

Wyeast 5335 Lactobacillus Delbrueckii
0
each
Mash

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Mash at 125F for 10 minutes
2.
Step to 146F & add Hops for 45 minutes
3.
Step to 158F and mash-out
4.
Heat until the first few bubbles of the boil emerge and then chill immediately to 70F

Tasting Notes (5)

Hawkville

Tasted on 1/12/2019 by Hawkville

Notes:

FG: 1.002 - 4.5% ABV ... very light. a little round in mouthfeel - wonder if that's from doughiness

Hawkville

Tasted on 4/28/2018 by Hawkville

Notes:

Added .6lb/G of Peach Puree

Hawkville

Tasted on 2/4/2018 by Hawkville

Notes:

Still tastes a little dough-ey ... not a lot of sourness. Gravity: 1.006 / pH: 4.5 (obviously the prior reading was a bit off) Added dregs from Embrace the Funk Berliner-Weiss hoping to add bugs to get the pH down.

Hawkville

Tasted on 2/4/2018 by Hawkville

Notes:

Yazoo dregs reading at a pH of 3.0

Hawkville

Tasted on 1/23/2018 by Hawkville

Notes:

After 36 hours of only Lacto, I pulled a sample to check pH. Came in at 4.2 (but the reader kept dropping down to 4.2 from around 4.8). Doesn't taste that tart to me--but does have a round sourness. Masked by the doughy sweetness of the still not completely fermented wort. Forgot to take a gravity reading :/ ... Goal is to get the pH down to about 3.4 +/- 2 ... hoping I don't have to add lactic acid.

Recipe Facts

Sundry
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 5  min Boil Time
  • 1.038 OG
  • 1.009 FG
  • 4.0 IBU (tinseth) Bitterness
  • 0.11 BG:GU
  • 2.2° SRM Color
  • 75% Efficiency
  • 3.7% ABV Alcohol
  • 124 per 12oz Calories
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