Berliner Weisse Recipe - Son Of A Peach Berliner Weisse

Recipe Info

Recipe Image

Son Of A Peach Berliner Weisse

by on
All Grain
6 Gallon(s)
7 Gallon(s)
60 min
75%
Mash at 156 for 1 hour. Collect wort and let temp drop to approx 105 before adding 1/2 quart of Mango Goodbelly probiotic juice per 6 gallons of wort. Let the wort sit for approx 12 hours before continuing with boil. Ferment and add approx 5-10 lbs of fresh ripe pureed peaches to secondary, sit for 2 weeks before racking.

This recipe was cloned from Peach Berliner Weisse.

Fermentables

31% - Wheat Malt - DE
4
37
2
Mash
15% - 2-Row - US
2
37
1
Mash
23% - Maris Otter Pale - UK
3
38
3
Mash
23% - Pilsner - DE
3
38
1
Mash
3% - Biscuit Malt - BE
0.45
36
23
Mash
4% - Acidulated Malt - DE
0.5
27
3
Mash

Hops

Phoenix
0.5
Pellet
Boil
60 min(s)
5
7.2

Yeast

Fermentis Safale US-05
81%

Other Stuff

Peaches
5
lb
Secondary

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

Son Of A Peach Berliner Weisse
Berliner Weisse
  • 6.00 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.060 OG
  • 1.011 FG
  • 7.2 IBU (tinseth) Bitterness
  • 0.12 BG:GU
  • 4.9° SRM Color
  • 75% Efficiency
  • 6.3% ABV Alcohol
  • 200 per 12oz Calories
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