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2015 Berliner Wiesse Sour Mash

Method: BIAB
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Jason Rosenberger
Calories: 104 calories (Per 12oz)
Carbs: 10.1 g (Per 12oz)

Created: Sunday October 4th 2015

Original Gravity:

1.032

Final Gravity:

1.007

ABV (standard):

3.3%

IBU (tinseth):

5.4

SRM (morey):

2.2

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 66°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	German - Pilsner3 lb Pilsner	38	1.6	50%
3 lb	German - Wheat Malt3 lb Wheat Malt	37	2	50%
6 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Styrian Goldings0.25 oz Styrian Goldings Hops		Pellet	5.5	Boil	60 min	5.43	100%
0.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.25 oz	Styrian Goldings (Pellet)		5.43	100%
0.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2 gal	DI water	Infusion	--	150 °F	60 min
5.93 gal	add after sour mash	Sparge	--	170 °F	5 min

Other Ingredients

Amount	Name	Type	Use	Time
2 tsp	Irish Moss	Fining	Boil	15 min.
0.10 tsp	Calcium Choride	Water Agt	Mash	0 min.
0.10 tsp	Magnesium Sulphate	Water Agt	Mash	0 min.
3 ml	Lactic Acid 88%	Water Agt	Mash	0 min.
12 ml	Lactic Acid 88%	Water Agt	Mash	1 hr.

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 137 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
Mash Chemistry and Brewing Water Calculator

Notes

Initial Mash is 2 gallons of DI water with full grain bill in BIAB bag. 0.1 tsp of CaCl, 0.1 tsp of MgSO4, 3mL of 88% lactic acid. Cal mash pH is 5.35.
Mash for 60 minutes then add additional 12 mL of lactic acid-- approx. mash pH will lower to 4.25. Tie bag, move kettle to hot box set at 100F. Allow to cool to 110F, then add 0.5 pounds of crushed pils malt to mash, cover with plastic wrap, and allow to sit at 100 F for 24 hours.
After sour mash complete, add remaining 5.9 gallons of DI water and remove bag, boil for 90 minutes, finish as normal.

Last Updated and Sharing

1,222

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Brews

Public: Yup, Shared
Last Updated: 2015-10-04 18:23 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Other Brewers Who Brewed This Recipe:

jimmycb3

Bierman

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2015 Berliner Wiesse Sour Mash

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