Brew #66 – Peach Berliner Weisse
Loosely based on this recipe: http://www.homebrewtalk.com/f72/liberty-peach-berliner-weisse-sour-mash-351918/ 07/15/2014 – Mash Day 5 lbs – 2-Row Malt4 lbs – Red Wheat Malt 2.2 Gal – Strike water at 167 degrees F Mashed at 151 degrees F for 1 hr Cooled to 110 degrees F in an ice bath and by adding ice cubes to the mash Added 1 lb of unmilled 2-row to inoculate and put in the electric smoker at 110 degrees F for 72 hrs. 07/19/2014 – Brew Day The least foul-smelling sour mash…