BrewBlog: German Sparkle Party
Specifics
General Information
Method: All Grain

My first go at a sour beer. Berliner Weisse.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 15 minutes
Reference
Yeast
Name: Lactobacillus Delbrueckii
Manufacturer: Wyeast
Product ID: 4335
Type: Ale
Flocculation: Medium
Attenuation: 67%
Temperature Range: 60–95°F
Amount: 35 ml
Water Profile

Brookline, MA

Calicum: 3.7 ppm
Bicarbonate: 10 ppm
Sulfate: 5.4 ppm
Chloride: 17.5 ppm
Sodium: 28.5 ppm
Magnesium: 0.8 ppm
PH: 7.9%
Notes:

From Massachusetts Water Resource Authority - Nov. 2012

Procedure

Mashed at 148 for 90 minutes. Aiming for a highly fermentable wort.

 

Boiled hard for 15 minutes. Cooled to 75F. Pitched 5335 Lactobacillus.

 

Made BRY-97 starter with remaining wort to be pitched the following morning.

Fermentation
Primary: 17 days @ 80° F
Tasting Reviews
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45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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