Berliner Weisse Recipe

A style beer I love but can never find any examples in most liquor stores. This under appreciated German Beer is low in alcohol with a tart-sour crispness that makes it a delight to drink in the hot summer months.  There are several ways to create the sourness in the beer.  For this recipe I choose to use a lactobacillus culture.  From my research and talking to several homebrewers it lends to a more consistent and predictable result.

As Always, I share my recipes. Fell free to use or abuse it.

Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 5.87 gal
Estimated OG: 1.033 SG
Estimated Color: 2.4 SRM
Estimated IBU: 7.7 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 15 Minutes

Ingredients:
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Amount        Item                                        Type         % or IBU
52.00 oz      pilsen (superior) (1.4 SRM)                 Grain        54.17 %
44.00 oz      Wheat Malt, Ger (2.0 SRM)                   Grain        45.83 %
1.00 oz       3yr old Tettnang Pellets [3.80 %]  (15 min) Hops         7.7 IBU
1 Pkgs        Lactobacillus Delbrueckii (Wyeast Labs #43  Yeast-Ale
1 Pkgs        SafAle English Ale (DCL Yeast #S-04)        Yeast-Ale                  

Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 96.00 oz
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Single Infusion, Light Body
Step Time     Name               Description                         Step Temp
60 min        Mash In            Add 7.50 qt of water at 160.2 F     149.0 F
10 min        Mash Out           Add 4.80 qt of water at 202.0 F     168.0 F       

Notes:
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add Lactobacillus Delbrueckii, 16 hours before SafAle

Mashing at 149

transferring wort to boil

Final gravity Reading at 95°