Waffen Weisse

Tart and tasty! Light and very refreshing, mass consumption is required.

Brewer:	BBQ Bob		Email:	bbqbob@bobsbeerandbbq.com
URL:	http://bobsbeerandbbq.com
Beer:	Waffen Weisse		Style:	Berliner Weisse
Type:	All grain		Size:	5.0 gallons
Color:	2 HCU (~2 SRM)		Bitterness:	4 IBU
OG:	1.028		FG:	1.004
Alcohol:	3.2% v/v (2.5% w/w)
Water:	Tap
Grain:	2 lb. 8 oz. German Pilsner 3 lb. 0 oz. Wheat malt
Mash:	68% efficiency
	Mash in @ 150° for 60 minutes sparge at 170°
Boil:	15 minutes	SG 1.022	6.5 gallons
Hops:	.25 oz. Spalt (6.75% AA, 15 min.)
Yeast:	WLP029 German Ale/ Kölsch Yeast From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. Attenuation: 72-78% Flocculation: Medium Optimum Fermentation Temperature: 65-69°F Does not ferment well less than 62°F, unless during active fermentation. Alcohol Tolerance: Medium WLP677 Lactobacillus Bacteria This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze
Log:	Make bacterial starter 2 weeks before brew day. Make yeast starter 2–3 days before brewday. Pitch both starters to cooled wort. Ferment at 62 °F for one week, then condition for a week or two at 70–80 °F (21–27 °C) in primary fermenter. Rack to secondary and bottle a few days later
Carbonation:	3.5 volumes	Corn Sugar: 7.15 oz. for 5.0 gallons @ 70°F

Recipe posted 09/12/07.