The sixth beer that I brewed.
This was the first sour beer that I made. I brewed it with Fernando Sehn’s assistance, one of the most experienced homebrewers of sour and wild styles that I know.
First beer that I carbonated with CO2.
General Data
- Style: Berliner Weisse (23 A)
- Brewer: Maurício Gardini
- Assistant Brewer: Fernando Sehn
- Type: All Grain
- Batch Size: 20 l
Dates
- Brewing: 15/03/2017
- Acidification Start: 15/03/2017
- Acidification End: 17/03/2017
- Fermentation Start: 17/03/2017
- Fermentation End: 25/03/2017
- Maturation Start: 25/03/2017
- Maturation End: 03/04/2017
- Bottling: N/A
Recipe
| Amount | Ingredient | Type | Added At | Other Data |
|---|---|---|---|---|
| 1.50 kg | Weyermann Pilsner | Grain | Mash Start | |
| 1.50 kg | Weyermann Pale Wheat Malt | Grain | Mash Start | |
| 12.00 g | Brewer’s Gold, Germany | Hop | Boil 15.0 minutes | 7.00 % a.a |
| 1,0 pkg | Fermmento Labs FB7 – Pure Sour | Yeast | Kettle Sour | |
| 1.0 pkg | Fermentis SafAle US-05 American Ale | Yeast | Day 0 | |
| 50.00 g | Hallertau Blanc | Hop | Dry Hop | 10.50 % a.a |
Statistics
- Estim. O. G.: 1,033 SG
- Meas. O. G.: 1,032 SG
- Estim. F. G.: 1,006 SG
- Meas. F. G.: 1,007 SG
- Estim. A.B.V.: 3.6 %
- Meas. A.B.V.: 3.3 %
- Bitterness: 6.2 IBUs
- Color: 5.2 EBC
- PH: 3.5
Mash Steps
1. Saccharification: Add 7.82 l of water at 70.6 °C, aiming for a 64.4 °C step temperature, for 45 minutes
- Batch sparge: With 2 steps (5.83 l, 10.65 l) of 75.6 °C water
Fermentation
- Step Temperature: 18 °C
Bottling
N/A
Notes
This beer was served in the event “2º Nossa Cerva”.