Dirty Berliner


Style: Berliner Weisse (23 A)
Est Original Gravity: 1.031 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 3.0 %
Bitterness: 7.0 IBUs
Est Color: 2.3 SRM

Ingredients
Amt Name Type # %/IBU
1.00 tsp Lactic Acid (Mash 60.0 mins) Water Agent 1
1.30 kg Wheat Malt, Ger (2.0 SRM) Grain 2 56.5 %
1.00 kg Pilsner (2 Row) UK (1.0 SRM) Grain 3 43.5 %
10.00 g 9g Goldings 3.4% Hop 4 4.8 IBUs
10.00 g 11g Tettnanger 4.3% Hop 5 2.2 IBUs
1.0 pkg Lactobacillus (Wyeast Labs #5335) [50.28 ml] [Add to Secondary] Yeast 6

On the boil
Malt Process (Saturday Night)

  1.  Filled pot with 13.2 liters of water and added 1t of Lactic acid and 1 Campden tablet
  2. Waited till temp came down to 72℃ and then poured into mash tun along with grains
    • Temperature 66℃
    • 7.0 pH
  3. Mashed out after 90 minutes and started the to bring to a boil
    • Temperature 66℃
    • 7.1 pH
    • 11.2 liters
    • Pre-boil gravity 1.014 SG
  4. Because of the low gravity I added 240g of DME
  5. 60 minute boil with hop additions
    • 10 minutes: 9g Goldings (3.4%)
    • 10 minutes: 11g Tettnanger (4.3%)
    • 10 minutes: Irish Moss
  6. Removed from heat @23:11 and cooled using 1.5 liter frozen plastic soda bottles.
  7. Temperature 40℃ @23:42 and pitched lacto
    • Original Gravity: 1.032 SG
    • 6.7 pH

Lacto Starter

Fermentation

  1. 20/02/16: 11 liters of wort into demi john along with 1 liter starter of lacto and 4 liters of cold water.
  2. 22/02/16: 5.8pH

Bit dark
Notes

  1. Seems with a malt bill of >50% wheat my efficiency goes out the window. Will need to find out what’s going on with wheat but also work on a recipe keeping the wheat to around 40%
  2. The addition of DME has killed the color of the beer. It’s completely dark now but we’ll see how the taste turns out.

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