Berliner Weiss

First time experiment with this style

Brewer:	John Tossberg		Email:	-
Beer:	Berliner Weiss		Style:	Berliner Weisse
Type:	All grain		Size:	12 gallons
Color:	2 HCU (~2 SRM)		Bitterness:	8 IBU
OG:	1.033		FG:	1.005
Alcohol:	3.6% v/v (2.8% w/w)
Water:	Started with about 25 gallons of sparge/strike water. added approx 1Tbsp. CaCO3
Grain:	3 lb. American 2-row 4 lb. German Pilsner 6 lb. Wheat malt
Mash:	81% efficiency
	Dough in 80°C H20 temp. hit 60°C hold 10 min add 2 gal. H20 temp. hit 63°C Hold 15 min. add more H20 temp 67°C hold 10 min. boiled up some sparge H20 to bring temp to 70°C. hit 69°C. hold 15 min and then recirculate 3 times, and start sparge.
Boil:	60 min minutes	SG 1.031	13 gallons
	add 2 whirl floc tabs at 20 min out.
Hops:	1 oz. Liberty (4.1% AA, 60 min.) 1 oz. Liberty (aroma)
Yeast:	On to the wierdness. Started a bacterial culture using some cracked pilsner malt and malt media. This was used to start an 1600ml culture. pH of this was about 3.5 so pretty acidic. This was used to inoculate the beer. at 24 hours I'm not really seeing any fermentation. At 74 hour I will inoculate the beer with 1600ml of wyeast Irish Ale.

Recipe posted 10/31/04.