This week we welcome in Youtube homebrewer Matt Jaggers (such a cool name). We discuss our approaches to being content makers, Matt's approach to brewing, and add his Berlinerweisse to the tap list
Jaggers Brewing Co - Berliner Weisse v4
Reverse Osmosis Water
Water Salts (Yellow Balanced Profile) - Beersmith
Grain Bill:
50% Belgian Pilsner
50% Wheat Malt
0.18 oz Magnum Hops (5.1 IBUs) - 15 min addition
Whirlfloc Tablet - 15 min addition
Yeast Nutrient - 10 min addition
Kettle soured with Lacto
No-chilled
Room temp fermentation
White Labs Lacto WLP677
Wyeast 1007 German Ale
Strike water at 151F - 66.1C - Mashed at 148F - 64.4C for 75 mins
Bring to boil for 15 mins - No chill until 95F - 35C and pitch Lacto
Mash ph 5.6 - Target after Lacto target ph 3.5 - actual ended up being 3.36
Bring back to boil for 45 mins - add 15 min and 10 min boil additions
No chill again until room temperature, pitch yeast
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