Monday, October 17, 2011

Batch No. 39 - Down with Delbrueckii

Down with Delbrueckii

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
Treatment:

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