A Berliner Weiss style kettle sour, soured with Lactobacillus Planarum. Aged with Vanilla beans. Utilizes lactose and heavy fruit additions of blackberries and raspberries!
Fermentables
44% - Pilsner - US
4
34
1
Mash
44% - White Wheat - US
4
40
2
Mash
11% - Flaked Oats - US
1
37
1
Mash
0% - Lactose - Milk Sugar - US
0
41
1
Late
Hops
Mosaic
1
Pellet
Boil
5 min(s)
12.7
9.6
Yeast
Fermentis Safale US-05
81%
Other Stuff
Vanilla Bean
2
each
Secondary
Blackberries
3
lb
Secondary
Raspberries
4
lb
Secondary
Wyeast 5335 Lactobacillus Delbrueckii
1
qt
Mash
Mash Steps
Saccharification Rest
Decoction
155
60 min
Special Instructions
1.Draw wort to 6 gallons. Added 1 container Blueberry Goodbellys. Let sit at around 100F for 2 days and then bring to a boil
2.Mashed 3 lbs Blackberries and 4 lbs Raspberries and stewed at around 180F for 10 minutes, cooled and added to secondary
3.Soaked 2 vanilla beans, sliced and quartered in 1 oz vanilla vodka for 5 days and added in secondary.
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