Brew Log History
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
30 g |
Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops |
|
Pellet |
3 |
Boil
|
15 min |
5.21 |
100% |
|
30 g
/ 0.00 €
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
15 L |
|
Strike |
-- |
65 °C |
-- |
|
14 L |
|
Sparge |
-- |
-- |
-- |
Starting Mash Thickness:
3 L/kg
|
Target Water Profile
Light colored and malty
Notes
Berliner Weisse, following David Heath's recipe video. Probably going to add blackcurrant leaves along with the hops for flavour.
Souring process using Lallemand Sour Pitch, more or less following David's video instructions:
Berliner weisse technique to use (from David Heath):
- Mash and lauter normally
- Lower heat to 40°C
- Lower pH to 4.5 with lactic or phosphoric acid
- Add Sour Pitch (2.5 g / one quarter of a package).
- Cover wort surface with cling film to prevent oxidation
- Let sit at 35-40°C until pH lowers to 3.4–3.6 (24–36 hours)
- Boil and transfer to fermenter in the usual way
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-09-22 20:02 UTC
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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 € |
Cost % |
| Fermentables |
€ |
|
Steeping Grains
(Extract Only) |
€ |
|
| Hops |
€ |
|
| Yeast |
€ |
|
| Other |
€ |
|
| Cost Per Barrel |
€ 0.00 |
|
| Cost Per Pint |
€ 0.00 |
|
| Total Cost |
€ 0.00 |
|
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