Berliner Weisse

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 120 calories (Per 330ml)
Carbs: 9.2 g (Per 330ml)

Created: Monday June 1st 2020

Grapefruit Sour

by Northumbrewa

OG: 1.044 FG: 1.011 ABV: 4.3% IBU: 9

Original Gravity:

1.040

Final Gravity:

1.005

ABV (standard):

4.5%

IBU (tinseth):

10.9

SRM (morey):

3.4

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	Crisp Malting - Europils Malt2 kg Europils Malt	37.5	1.87	48.2%
2 kg	Simpsons - Wheat Malt2 kg Wheat Malt	36.576	2.8	48.2%
0.15 kg	German - Acidulated Malt0.15 kg Acidulated Malt	27	3.4	3.6%
4.15 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
10 g	Nelson Sauvin10 g Nelson Sauvin Hops		Pellet	12.5	Boil	30 min	10.85	100%
10 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
10 g	Nelson Sauvin (Pellet) 10 g Nelson Sauvin (Pellet) Hops		10.85	100%
10 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
21.5 L	Strike	69 °C	66.2 °C	90 min
8.8 L	Sparge	--	--	--
Starting Mash Thickness: 3.63 L/kg Starting Grain Temp: 19.8 °C

Yeast

Lallemand - WildBrew Philly Sour

Amount:	11 Grams	Cost:
Attenuation (avg):	85%	Flocculation:	High
Optimum Temp:	20 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 87 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 185.9 g Temp: 35 °C CO₂ Level: 2.4 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

View Count: 377
Brew Count: 0
Last Updated: 2024-07-23 20:12 UTC

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