Recipe Name: Berliner-Weisse
URL: https://www.mibrewsupply.com/recipe/berliner-weisse-2
Type: All Grain
Style: Berliner Weisse

Notes: Most brewing grains tend to have a population of Lactobacillus, among other microorganisms, that can be used to naturally sour a Berliner weisse. Take a handful of milled base malt and add it to either the mash or wort. Allow the liquid to sit with the grains at 110-120°F for 48 hours. This will allow the sour bugs to develop. On brew day, boiling the wort will stop the souring action at that point and leave a fixed amount of sourness.

Batch Size: 5.00 Gallons
Boil Length: 15 Minutes
OG: 1.039
FG: 1.008
ABV: 4.1%
IBU: 6
SRM: 3

Fermentables
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4.00lb Pilsen / Pilsner (DE) - Mash
2.75lb White Wheat (US) - Mash

Hops
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1.00oz Saaz  - Boil - 15 Minute(s) (6.30 IBU)

Yeast
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Safale US-05 Dry Beer Yeast

Mash Schedule
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148F for 60 Minutes

Fermentation Schedule
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68F for 14 Day(s)