an All Grain Berliner Weisse by Nate
Recipe does not conform to the Berliner Weisse style.
Adding a bit more of the hops, they are a getting old so I'm not sure how potent they are.
After mash period, cool wort to ~90-100 degrees for 24-48 hours until Lactobacillus level is right.
Strain sour mash and boil for 15 minutes.
| Amount | Fermentable | Maltster | Use | PPG | Color |
|---|---|---|---|---|---|
| 2.13 lb | Pilsen Malt | Briess | Mash | 36 | 1 °L |
| 1.0 lb | Wheat Malt, White | Briess | Mash | 39 | 2 °L |
| Amount | Hop | Time | Use | Form | AA |
|---|---|---|---|---|---|
| 0.53 oz | Styrian Bobek (SI) | 15 min | Boil | Pellet | 3.9% |
| Name | Lab/Product | Attenuation |
|---|---|---|
| San Diego Super Yeast | White Labs WLP090 | 79.5% |
| Step | Heat Source | Target Temp | Time |
|---|---|---|---|
| Saccharification Rest | Infusion | 149.0 °F | 60 min |
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