Blackberry Berliner Weisse – Jarrad Taylor


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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.