This isn’t really a Berliner Weisse, but I don’t know what else to call it. Whatever it’s called, it was delicious.
Type: All Grain
Batch Size: 5 gal
Boil Time: 0 min
Final Bottling Vol: 5 gal
Efficiency: 77.00 %
Building up Brevis – 1L starter of new vial of WLP672 Lactobacillus brevis cooled to 120 and pitched, put on stopper and airlock and put in storage room at 82 degrees. Visible fermenting on day two of the starter, bubbles around the corners of the flask and white spotted caps on the top of the wort, lots of activity rising up to the top of the wort. Didn’t see this with my first starter of the other version of lacto from white labs.
NO BOIL – Heated to 210 degrees and immediately chilled to 82 degrees.
Original Gravity: 1.044
Final Gravity: 1.002
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 30 Seconds Pure Oxygen
|9.50 g||Calcium Chloride (Mash 60.0 mins)||Water Agent||1||–|
|3.20 g||Gypsum (Calcium Sulfate) (Mash 60.0 mins)||Water Agent||2||–|
|R/O||Tap Water||Gypsum (gram/gal)||Epsom Salt (gram/gal)||Sea Salt (gram/gal)||Baking Soda (gram/gal)||Calcium Chloride (gram/gal)|
|Calcium||Magnesium||Sodium||Sulfate||Chloride||Bicarbonate||Cations||Anions||Total Hardness||Alkalinity||RA||S04/CI Ratio|
Mash at 158.0 F for 60 Minutes
|7 lbs||Organic 2-Row (2.0 SRM)||Grain||3||84.8 %|
|1 lbs 4.0 oz||Oats, Flaked (1.0 SRM)||Grain||4||15.2 %|
Yeast: WLP672 Lactobacillus Brevis (new vial, built up as described above) and 3 ounces of Brett Claussenii 3rd generation that was 30 days old.
Temperature: Ambient 73 F Average for 27 days, all in primary.
Kegged with all the dry hops and left at room temperature for 3 days and left kegs in the keg and put in keezer.
|56.00 g||Nelson Sauvin [12.00 %] – Dry Hop 0.0 Days||Hop||5||0.0 IBUs|
|28.00 g||Amarillo Gold [8.50 %] – Dry Hop 0.0 Days||Hop||6||0.0 IBUs|
|28.00 g||Simcoe [13.00 %] – Dry Hop 0.0 Days||Hop||7||0.0 IBUs|