Mead, Cider, Sour
1st Place: Jarrad Taylor - Blackberry Berliner Weisse
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 25 L | 60 min | 0 | 3.3 | 1.044 | 1.008 | 4.73 |
| Actuals | 1.044 | 1.008 | ||||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Berliner Weisse | 23 A | 1.028 - 1.032 | 1.003 - 1.006 | 3 - 8 | 2 - 3 | 0 - 0 | 2.8 - 3.8 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Wheat | 1 kg | 20 |
| Pilsner Malt | 4 kg | 80 |
Miscs
| Name | Amount | min | Type | |
|---|---|---|---|---|
| Frozen Blackberries | 2000 g | 0 min | Primary | Flavor |
| Ethical Nutrients IBS Support capsules | 1000 g | 0 min | Mash | Other |
| Whirlfloc | 1000 g | 0 min | Boil | Fining |
| Gelatin | 2.5 g | 0 min | Other | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Safale - American Ale Yeast US-05 (US-05) | Fermentis / Safale | 81% | 12.22°C - 25°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| 67°C | 0 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Notes
| Mash: 1 hour at 67°
Boil: 10min with whirlfloc Post boil 25L, OG 1.043 (I used total water 31L) Kettle Souring: At about 35°, opened and sprinkled in 6 IBS support capsules Soured for 5 days at ambient temperature, I don't have a pH meter but tasted pretty sour after this. Small bubbles were visible during this stage but no krausen. Bring to boil again (kills the lactobacillus), then cool to pitching temp Ferment: Pitch re-hydrated sachet of US-05 at 20° Set at 18° for one week, then increase 1° per day to 25° before cold crashing and fining with gelatin Fruit addition: Boil blackberries in own juice, puree then add to fermenter during primary. |
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