Brewed - October 15, 2011
Style - Berliner Weiss
Ingredients:
- 4.5 lbs. Weyermann Pilsner
- 4.5 lbs. White Wheat
- 2.0 lbs. Acidulated Malt
- 1.0 oz. Hallertauer (15)
- Wyeast #5335 Lactobacillus Delbrueckii (1 pack)
OG – 1.032
Primary – 168 days
Secondary - ??? days
Kegged - ???
FG - 1.005
Attenuation - 84%
ABV - 3.5%
Notes:
- Pretty much the same as the Scrizzel Berliner Weiss from January; upped the Acidulated Malt a bit and a slightly different decoction schedule
- Decoction Mash:
- 128° for 45 minutes
- Pull decoction (1.2 gals and approximately 3 lbs. grain) / boil for 10 mins
- Temp raised to 158° and rest for 30 minutes
- Pull decoction (0.7 gals) / bring to boil
- Temp raised to 166° and rest for 30 minutes
- Heat up and sparge at ~ 175° as normal
- Sour Dregs #1: Cascade Cuvee de Jongleur
- Sour Dregs #2: blend of dregs from a recent tasting (Jolly Pumpkin Perseguidor Batch #1 and Batch #5, Lost Abbey Sinner's 2010 and BFM Abbaye de Saint Bon-Chien Grand Cru 2008 Trousseau Barrel)
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