1.039
OG1.008
FG4.1%
ABV6
IBU3
SRMNotes
Most brewing grains tend to have a population of Lactobacillus, among other microorganisms, that can be used to naturally sour a Berliner weisse. Take a handful of milled base malt and add it to either the mash or wort. Allow the liquid to sit with the grains at 110-120°F for 48 hours. This will allow the sour bugs to develop. On brew day, boiling the wort will stop the souring action at that point and leave a fixed amount of sourness.
Fermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 4.00 lb | Pilsen / Pilsner (DE) | Mash | 59.26% |
| 2.75 lb | White Wheat (US) | Mash | 40.74% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 1.00 oz | Saaz - Pellet | Boil | 15 Minute(s) | 3.0% | 6.30 |
Yeast
| Name | Attenuation |
|---|---|
| Safale US-05 Dry Beer Yeast | 78% - 82% |
Mash Schedule
| Temperature | Time |
|---|---|
| 148 F | 60 Minutes |
Fermentation Schedule
| Temperature | Time |
|---|---|
| 68 F | 14 Day(s) |
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