Not a Berliner Berliner Weisse 1


After the last batch of Weisse I thought I’d get creative with the grain bill although in hindsight for the style you need to keep things a bit more simple. This time I’m using the yeast that I harvested from my first sourdough beer experiment to see what the effects will be.

Est Original Gravity: 1.056 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.4 %
Bitterness: 14.9 IBUs
Est Color: 6.4 SRM
 
Ingredients
Amt Name Type # %/IBU
1.00 kg Vienna Malt (3.5 SRM) Grain 1 33.3 %
1.00 kg Wheat Malt, Ger (2.0 SRM) Grain 2 33.3 %
0.50 kg Munich Malt (9.0 SRM) Grain 3 16.7 %
0.50 kg Pilsner (2 Row) UK (1.0 SRM) Grain 4 16.7 %
7.00 g Perle [7.70 %] – Boil 30.0 min Hop 5 10.7 IBUs
10.00 g Tettnang [4.50 %] – Boil 10.0 min Hop 6 4.2 IBUs
10.00 g Tettnang [4.50 %] – Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg Sourdough Evron (Homebrew #) Yeast 8

Malt Process

  1.  Filled pot with 15.5 liters of water and added 2t of Citric acid and 1 Campden tablet
  2. Waited till temp came down to 72℃ and then poured into mash tun along with grains
    • Water Temp: 69.5℃
    • 4.9 pH (this is a bit on the low side)
  3. Mashed out after 90 minutes and poured the wort into the pot and started boil
    • Water temp: 63℃
    • 5.2 pH
    • Pre-boil gravity 1.028 SG
  4. 90 minute boil with hop additions:
    • 30 min: 7g Perle (7.7%)
    • 10 min: 10g Tettang
    • Boil out: 10g Tettang
  5. Let the pot cool outside overnight as it’s middle of winter and I’m a lazy bastard
  6. Next morning pitched the yeast from #009 
    • OG: 1.056 SG (Spot on)

Fermentation

  1. Started on 24/01/2016 with 11.8 liters into fermentation bucket

Tasting Notes 26/03/16


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