Berliner Weisse Recipe - Fruited Lactose Sour

Recipe Info

Recipe Image

Fruited Lactose Sour

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Add 1 lbs frozen/pureed fruit per gallon.

Fermentables

40% - Pilsner - US
5
34
1
Mash
40% - White Wheat - US
5
40
2
Mash
8% - Rice Hulls - US
1
0
0
Mash
8% - Lactose - Milk Sugar - US
1
41
1
Late
4% - Flaked Oats - US
0.5
37
1
Mash

Hops

Saaz
2
Pellet
Boil
60 min(s)
3.8
24.9

Yeast

Wyeast American Ale 1056
75%

Other Stuff

Coriander
0.5
oz
Boil
Yeast Nutrient
1
tbsp
Boil
Irish Moss
1
tbsp
Boil
Vanilla Bean
1
each
Secondary

Mash Steps

Single
Decoction
148
60 min

Special Instructions

1.
Lacto starter: 16 oz Propper Starter, 16 oz Seltzer water, Lacto Brevis.
2.
Chill wort to 90 degrees.
3.
Reduce PH to 4.5 with Lactic Acid addition.
4.
Add Lacto starter.
5.
Purge headspace with C02 and seal. Store at 85 degrees till PH drops to 3.2-3.8 range (1-3 days).

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Fruited Lactose Sour
Berliner Weisse
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.066 OG
  • 1.017 FG
  • 24.9 IBU (tinseth) Bitterness
  • 0.37 BG:GU
  • 3.4° SRM Color
  • 75% Efficiency
  • 6.4% ABV Alcohol
  • 226 per 12oz Calories
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