06/03/11 Brewday Berliner Weiss

I tried my first sour beer.  I brewed a 10 gallon batch of a Berliner Weiss.  I pitched the lactobacillus 36 hours before the yeast.  The recipe was again based on Jamil Zainasheff's recipe from Brewing Classic Styles.  Following is my recipe from Beersmith:

Berliner Weiss

Berliner Weiss

Type: All Grain	Date: 6/3/2011
Batch Size (fermenter): 11.00 gal	Brewer: Kyle
Boil Size: 12.77 gal	Asst Brewer:
Boil Time: 15 min	Equipment: 20 Gallon Brewpot, 15 Gallon Mash Tun
Final Bottling Volume: 11.00 gal	Brewhouse Efficiency: 73.00
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 7 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 56.0 % 5 lbs 8.0 oz White Wheat Malt (2.4 SRM) Grain 2 44.0 % 2.00 oz Tettnang [3.20 %] - Boil 15.0 min Hop 3 3.5 IBUs 1.0 pkg European Ale (White Labs #WLP011) [800.00 ml] Yeast 4 - 1.0 pkg Wyeast Lactobacillus 5335 (Wyeast #5335) [1600.00 ml] Yeast 5 -
Beer Profile
Est Original Gravity: 1.032 SG	Measured Original Gravity: 1.032 SG
Est Final Gravity: 1.008 SG	Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 3.0 %	Actual Alcohol by Vol: 3.5 %
Bitterness: 3.5 IBUs	Calories: 102.5 kCal/12 oz
Est Color: 2.8 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge	Total Grain Weight: 12 lbs 8.0 oz
Sparge Water: 8.52 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 25.00 qt of water at 156.0 F 149.0 F 60 min
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle	Volumes of CO2: 2.4
Pressure/Weight: 8.31 oz	Carbonation Used: Bottle with 8.31 oz Corn Sugar
Keg/Bottling Temperature: 60.0 F	Age for: 28.00 days
Fermentation: My Aging Profile	Storage Temperature: 52.0 F
Notes
Created with BeerSmith Cheers!