Batch No. 28 - Scrizzel Berliner Weiss

Scrizzel Berliner Weiss

Brewed - February 19, 2011

Style - Berliner Weiss

Ingredients:

• 5.0 lbs. Weyermann Pilsner
  
• 5.0 lbs. White Wheat
• 1.0 lbs. Acidulated Malt
  

• 1.0 oz. Hallertauer (15)

• Wyeast #5335 Lactobacillus (1 pack / 1000 ml starter)
  

OG – 1.032
Primary – 77 days
Secondary - ??? days / transferred on May 7, 2011

Kegged - ???

FG - 1.003 (estimated)
Attenuation - 90.6% (estimated)
ABV - 3.8% (estimated)

Notes:

• Decoction Mash
• Step One: 133° for 60 minutes
• Step Two: 152° for 15 minutes
• Pull decoction / boil for 20 mins
• Temp raised to 166° and rest for 30 minutes
• Sparge at ~ 175°
• Estimated OG was 1.034 and I measured at 1.032
  

Treatment:

• Originally planned on using Wyeast #1338 European Ale a few days after the lacto to help it finish, but used sour beer dregs instead

• Sour Dregs #1: Bullfrog El Diablo Deluxe
  
• Sour Dregs #2: Cantillon 100% Lambic Bio