LoneWolfPR
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1007 - German Ale
- Yeast Starter
- Homemade Lacto
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.031
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 90
- IBU
- 7.95
- Color
- 2.37 (SRM)
- Primary Fermentation (# of Days & Temp)
- 30 at about 68-72
- Tasting Notes
- Light, Refreshing, Wonderfully Tart!
This is based loosely on Morkin's All Grain Imperial Berliner Weisse. I decided I wanted something more traditional though. So I subbed Pils for the US 2 Row, which meant a longer boil for DMS. I also lowered the gravity dramatically for the more traditional low-alcohol
Grain Bill:
3 # German Pils
3 # German Wheat Malt
Hops:
1 oz Liberty 3.9% AA 15 min
Water Treatment:
I wanted a good soft profile, so I'm using Pilsen as a target. I'm starting with 8 gallons of RO that I'm treating with:
chalk (CaCO3) - .6 grams ~ 1/3 tsp
epson salt (MgSO4) - .5 grams ~ 1/10 tsp
salt (NaCl) - .2 grams ~ .03 tsp
75 min Mash In Add 7.5 qt of water at 162. F 150.0 F
I used Morkin's method for creating a homemade lacto starter:
"Crush a cup of grains and add them to a Cup of Water at 130 degrees and put that combination into a jar for a starter. I used an old honey jar, but a starter flask or any jar will work. Let that ride out for about a week prior to brewing. It shouldn't smell bad, but of an extreme lactic smell should be evidence that you have a good culture."
After mash make sure to sparge enough so you can get a full 90 minute boil to evaporate all the DMS from the Pils. After the boil cool to 100 and pitch the lacto starter. Wait for 2 days, then pitch the yeast. It should be pretty darn good after about a month, but the longer you let it go the more tart it will get.
Here's how mine looked at the end.
Grain Bill:
3 # German Pils
3 # German Wheat Malt
Hops:
1 oz Liberty 3.9% AA 15 min
Water Treatment:
I wanted a good soft profile, so I'm using Pilsen as a target. I'm starting with 8 gallons of RO that I'm treating with:
chalk (CaCO3) - .6 grams ~ 1/3 tsp
epson salt (MgSO4) - .5 grams ~ 1/10 tsp
salt (NaCl) - .2 grams ~ .03 tsp
75 min Mash In Add 7.5 qt of water at 162. F 150.0 F
I used Morkin's method for creating a homemade lacto starter:
"Crush a cup of grains and add them to a Cup of Water at 130 degrees and put that combination into a jar for a starter. I used an old honey jar, but a starter flask or any jar will work. Let that ride out for about a week prior to brewing. It shouldn't smell bad, but of an extreme lactic smell should be evidence that you have a good culture."
After mash make sure to sparge enough so you can get a full 90 minute boil to evaporate all the DMS from the Pils. After the boil cool to 100 and pitch the lacto starter. Wait for 2 days, then pitch the yeast. It should be pretty darn good after about a month, but the longer you let it go the more tart it will get.
Here's how mine looked at the end.