Tuesday, May 17, 2011

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

1 comment:

  1. Both the Bullfrog and the Cantillon versions were excellent, but I favor the Bullfrog.

    ReplyDelete