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2016 Club Officers

President:

Mark Simpson

Vice President: 

Luke Hoekstra

Secretary: 

Chase Colton

Treasurer:  

Mike Young

Webmaster:  

Mike Young 


 

 

 

May 2016 Winning Recipe

Quick Berliner Weisse - Scott Nelson

================================================================================
Batch Size: 4.500 gal
Boil Size: 4.500 gal
Boil Time: 60.000 min
Efficiency: 70%%
OG: 1.027
FG: 1.006
ABV: 2.76%%
Bitterness: 5.1 IBUs (Tinseth)
Color: 3 SRM (Morey)

Fermentables
================================================================================
                        Name  Type   Amount Mashed Late Yield Color
                     Wheat Malt, Ger Grain 2.250 lb    Yes   No  84%%   2 L
                Pilsner (2 Row) Ger Grain 2.000 lb    Yes   No  81%%   2 L
 Weyermann - Acidulated Malt Grain 8.000 oz     No   No  80%%   3 L
Total grain: 4.750 lb

Hops
================================================================================
      Name Alpha   Amount  Use       Time   Form IBU
 Hallertau 6.9%% 0.200 oz Boil 30.000 min Pellet 5.1

Yeast
================================================================================
                      Name  Type   Form    Amount   Stage
 Lactobacillus Omega Blend Wheat Liquid 1 liter   Primary
               Safale S-05   Ale    Dry 2.232 tsp Primary

Notes
================================================================================

1 L bacterial starter with DME at 1.04 OG.  Inoculated starter with Omega Yeast lacto blend and grew overnight at 90 degrees F. The acidulated malt was added 15 minutes prior to the end of the mash.  Pitched the 1L starter into the wort that was boiled for 15 minutes (and cooled to 90 degrees F).  The wort was then held at 90 degrees F for 36 hours.  The pH dropped to 3.0 over that time.  The soured wort was then boiled for 30 minutes with Hallertau added at the beginning of boil. After cooling the yeast was pitched.  Wort was fermented for 7 days and then bottled conditioned.