Julia Herz of The American Homebrewers Association

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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