brew of "Berliner Weiße, 2015"

details

derivations

journal

date
step
volume
temp
gravity
(corrected)
notes
strike water
4 gl
166 f
dough-in
152 f
mash out
125 f

Added ~1/2gl ice to reduce temp to lacto range; added 2qt reserved crushed grain. transferred to corny keg … leaving maybe 1 lb and 1gl of mash liquor behind.

Moved corny to water bath in keggle; RIMS tube recirculating water bath, set point ~ 120°F.

Mash pH: 5.7@34.0°C -> 5.66

mash

RIMS tube off.

recirculation
85 f

Mash at 85°F, restarted RIMS recirc with setpoint at 117°F.

recirculation

after stirring, mash @ 105°F; RIMS/water bath set point raised to 125°F.

recirculation

internal temp ~ 107-112°F.

set point raised to 127°F.

recirculation

127°F set point, ~110 mash; pH 3.5 @ 29.5°C -> 3.45

recirculation

pH 3.5 @ 27.7°C

1st runnings, end
5 gl
1.040
2nd runnings, end
10.5 gl
1.026
boil, start
10.8 gl
1.028

Added 250g white table sugar. pH 3.7 @ 28.0°C -> 3.67

pitch

Pitched rehydrated US-05 to both carboys; temp controllers at 65°F. Krausen by morning.

gravity sample
1.009

Sample from right/BB carboy.

addition

Added 6 pints ~ 4.5 lbs frozen blubes to left/glass carboy; 90% in a nylon stocking, the rest free.

competition results