#209NOVEMBER 2015

B-SIDES - BERLINER WEISSE WITH RASPBERRIES AND RHUBARB Download BeerXML

Fruity Berliner Weisse. Berliner Weisse

  • ABV
    3.6%
  • IBU
    8.0
  • OG
    1040.0

THIS BEER IS

Tart, dry and acidic with a punch of summer berry as rhubarb crumble.

BASICS

VOLUME 20L 5.3gal
BOIL VOLUME 25L 6.6gal
ABV 3.6%
Target FG 1007.0
Target OG 1040.0
EBC 0.0
SRM 0.0
PH 3.2
ATTENUATION LEVEL 82.50%

METHOD/TIMINGS

Mash IconMASH TEMP
60°C 140°F 60mins
65°C 149°F 30mins
72°C 161.6°F 10mins
78°C 172.4°F 5mins
Fermentation IconFERMENTATION
21°C 70°F
Twist IconTWIST
Raspberries in the boil, rhubarb at maturation. Soured naturally using the kettle souring technique
Raspberries 0.0g Middle
Propino Pale Malt for kettle souring
Acidulated Malt for kettle souring 0.03kg

INGREDIENTS

Malt IconMALT
Propino Pale 1.63kg 3.6lbs
Wheat 1.63kg 3.6lbs
Propino Pale 0.03kg 0.1lbs
Acidulated 0.03kg 0.1lbs
Hops IconHOPS
(g) Add Attribute
Bramling Cross 10.0g Middle Flavour
Yeast IconYEAST
  • Wyeast 1056 - American Ale

FOOD Pairing

Food Pairing Icon
  • Grilled salmon
  • Mac and cheese fries
  • Mac and cheese fries

BREWER'S TIP

Brewers Tip Icon

Fruits added at the end of the boil for 10 mins and additional added in maturation. Boil for no more than 15 mins.

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