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Lemongrass Cucumber Sour - Berliner Weisse

An Authentic Homebrew Recipe — by kdanc341

RECIPE INFO

Refreshing summer beer not much more to say
Author: kdanc341 - View
Brew Sessions: 1 - View
Source: Homebrew Recipe
Recipe Type: All Grain
Efficiency: 67%
Calories: 97
Boil Time: 30 Minutes
Batch Size: 0
Boil Size: 0
Total Grains: 0
Total Hops: 0
IBU/OG: 0.21
OG: 1.03
- - -
FG: 1.006
- - -
IBUs: 6.37 (tinseth)
- - - IBUs
Color: 2.5° SRM / 4.93° EBC
- - - SRM
Alcohol: 3.14%
-% - -% ABV
print
scale

FERMENTABLES

fermentable / amount / ppg / l / usage
Pilsner - US, 0 (46.2%), 34 ppg, 1 L, Mash
Wheat Malt - DE, 0 (46.2%), 37 ppg, 2 L, Mash
Acidulated Malt - DE, 0 (7.7%), 27 ppg, 3 L, Mash

HOPS

hop / amount / usage / time / AA / IBUs
Simcoe, 0 (Pellet), Boil, 5 Minutes, 13, 6.37

YEAST

yeast / attenuation
Fermentis Safale US-05, 81%

OTHER INGREDIENTS

ingredient / amount / name / usage
Cucumber, 2 each, Boil, 0 minutes
Lemongrass, 5 each, Boil, 0 minutes

NOTES

Kettle sour the wort for 1-2 days (to your taste or PH) with what ever you prefered (active yogurt starter, kefir grain, proper lacto culture, acidulated malt innoculation). Then proceed as usual with boil and ferment, adding cucumber and lemongrass to secondary 3 days before bottling or kegging.

Acidulated malt is being used to lower the PH of the wort, and is also used to create the lacto starter.

No need to include the Acidulated malt if you are not using it to lower ph or innoculate and sour.

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