Bradiner Weisse

109 calories 10 g
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 17.2 liters
Post Boil Size: 13.89 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Sean Dawson
Rating:
4.00 (1 Review)

Hop Utilization: 94%
Calories: 109 calories (Per )
Carbs: 10 g (Per )
Created Monday January 25th 2021
1.036
1.007
3.9%
9.1
3.4
5.2
44.67
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 kg Weyermann - Pilsner1.4 kg Pilsner 5.50 / kg
7.70
36 1.5 50%
1.40 kg Bestmalz - BEST Wheat Malt1.4 kg BEST Wheat Malt 4.80 / kg
6.72
37.7 2.2 50%
2.80 kg / 14.42
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Hallertau Hersbrucker (4 AA) / 10 Grams5 g Hallertau Hersbrucker (4 AA) / 10 Grams Hops 0.12 / g
0.62
Pellet 4 Boil 90 min 4.72 14.3%
5 g Hallertau Hersbrucker (4 AA) / 10 Grams5 g Hallertau Hersbrucker (4 AA) / 10 Grams Hops 0.12 / g
0.62
Pellet 4 Boil 60 min 4.42 14.3%
25 g Lemondrop (6 AA) / 0 Grams25 g Lemondrop (6 AA) / 0 Grams Hops 0.12 / g
3.11
Pellet 6 Dry Hop Day 3 71.4%
35 g / 4.35
 
Mash Guidelines
Amount Description Type Temp Time
15.1 L Strike 67 °C 60 min
4.3 L Batch Sparge 75 °C 10 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
4.81 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
13.95 / each
13.95
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 41 B cells required
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
11.95 / each
11.95
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 41 B cells required
25.90 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.55 bar       Temp: 4 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Notes

60 minute boil would be fine, I doubt 90 mins is necessary.
I added 100g of dextrose at the end of the boil to ensure I hit the post boil target OG of 1.036.

Kettle sour method.


  1. Mash and boil with NO hops
  2. Cool to 35 degrees
  3. Add Lacto
  4. Wait until desired sourness is reached (check every 12 hours)
  5. Add a little bit of sugar to bring it back to expected pre-boil OG
  6. Boil again and add hops
  7. Cool back down, pitch yeast and ferment as normal with yeast

    References:
    From: https://beerandbrewing.com/make-your-best-berliner-weisse/
    https://www.lallemandbrewing.com/docs/products/bp/BEST-PRACTICES_KETTLESOUR_DIGITAL.pdf
View Count: 356
Brew Count: 1
Last Updated: 2021-09-20 22:22 UTC

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