Discover the refreshing tartness and fruity delight of our Blackberry Berliner Weisse as we walk you through the brewing process and share our tasting experience!

00:00 - Start
01:03 - Intro
01:26 - Recipe
03:44 - Mash In
05:16 - 1st Boil
05:56 - Start Sour
06:43 - 2nd Boil
07:20 - Fill Fermenter
07:49 - BlackBerry Addition
08:39 - Kegging
09:27 - Tasting
15:12 - Outro
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Recipe 5 Gal.
6.86 gal Distilled Water
3 lbs 8.1 oz Pilsner Malt
3 lbs 8.1 oz Wheat Malt
2.0 pkg SafAle German Ale (DCL/Fermentis #K-97)
1.0 pkg Lactobacillus Blend (Omega #OYL-605)
4.00 lb Blackberry Puree

Saccharification 150.0 F 60 min
Mash Out 168.0 F 10 min
After 15 minute Boil adjust PH to 5.0.
Chill to 95 degrees and add Lactobacillus and keep at 91 degrees for 24 Hours and check until PH is 3.4 (may take 48 Hours).
Once PH is right, boil for 15 minutes. At start of boil add hops.
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MERCH STORE: [ Ссылка ]
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MY BREWING GEAR
CLAWHAMMER BREWING SYSTEM: [ Ссылка ]
pH meter: [ Ссылка ]
Hydrometer: [ Ссылка ]
Fermenter: [ Ссылка ]
Wireless hydrometer: [ Ссылка ]
Brewery Cleaner: [ Ссылка ]
Thermometer: [ Ссылка ]
Whisk: [ Ссылка ]
Stir Plate: [ Ссылка ]
Flask: [ Ссылка ]
Grain Storage: [ Ссылка ]
Spunding Valve: [ Ссылка ]
Temperature Control: [ Ссылка ]
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MY VIDEO GEAR
Main camera: [ Ссылка ]
Lapel Microphone: [ Ссылка ]
Lights: [ Ссылка ]
Memory Card: [ Ссылка ]
Tripod: [ Ссылка ]
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Join me while we make some exciting beers.

Created by: Steven Luther
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