Berliner Weisse

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.25 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 131 calories (Per )
Carbs: 12.9 g (Per )

Created: Saturday October 22nd 2016

Original Gravity:

1.040

Final Gravity:

1.009

ABV (standard):

4.1%

IBU (tinseth):

5.5

SRM (morey):

3.2

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.50 lb	American - Pilsner1.5 lb Pilsner	37	1.8	38.7%
1.75 lb	American - Wheat1.75 lb Wheat	38	1.8	45.2%
0.25 lb	German - CaraFoam0.25 lb CaraFoam	37	1.8	6.5%
6 oz	German - Acidulated Malt6 oz Acidulated Malt	27	3.4	9.7%
3.87 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.35 oz	Saaz0.35 oz Saaz Hops		Pellet	3.5	Boil	15 min	5.51	100%
0.35 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.35 oz	Saaz (Pellet) 0.3499999991994 oz Saaz (Pellet) Hops		5.51	100%
0.35 oz / $ 0.00

Yeast

The Yeast Bay - Vermont Ale

Amount:	1 Each	Cost:
Attenuation (avg):	78.5%	Flocculation:	Med/Low
Optimum Temp:	64 - 72 °F	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

normal single infusion mash
after conversion lower mash ph to 4.5 via acidulated malt.
1% to lower ph by 0.1
add lacto to wort, keep wort at 112f-115f couple days (taste)
monitor ph every 12 hours want it to reach 3.6-3.8
Do Not go below 3.4

Next boil wort and add hops 15 min,
aerate and pitch vermont ale yeast

View Count: 953
Brew Count: 0
Last Updated: 2016-10-22 21:57 UTC

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