Philly Soured Berliner

Batch Size

30L Kettle Full; ~23l (in fermenter)

Ingredients

Malts

  • 1.50kg Gladfield Pilsner Malt (43%)
  • 1.33kg Gladfield Wheat Malt (38%)
  • 0.33kg Gladfield Flaked Wheat (9%)
  • 0.25kg Gladfield Chit Malt (7%)
  • 0.10kg Harraway’s Oat Hulls (3%)

Hops

  • 60min – 25g Wai-iti 2.5% aa (6.2 IBU)

Yeast

Lallemand Philly Sour (2 Packets)


Mash Additions:

2.50g Calcium Chloride

2.50g Calcium Sulfate

Water Profile

Brewing Process

  1. Heat Strike Water to achieve Mash Temp of 64°C (~6°C above strike)
  2. Add minerals to Strike or Foundation water.
  3. Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
  4. Mash at 64°C for 45 mins. Confirm no residual starches remain
  5. Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75)
  6. Boil for 90 minutes adding hops and kettle finings at indicated times
  7. At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins
  8. Transfer to fermenter at 22°C, oxygenating wort (inline or via aeration in fermenter).
  9. Rehydrate and pitch yeast as per manufacturer's recommendations. Ferment at 22-23°C until 4-6 SG points (1-1.5Po) from FG, then raise the fermentation set point to 24°C for at least 48hrs to diacetyl rest. 48hrs after FG is reached, crash to 6-8°C.
  10. Add finings after the temperature is stable. Crash to 0-1°C until cleared.
  11. Transfer to Keg and carbonate or add priming sugar and bottle as desired.


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