Ich bin ein Berliner Weisse - Beer Recipe - Brewer's Friend

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Ich bin ein Berliner Weisse

130 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 20 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 130 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Wednesday May 27th 2020
1.040
1.008
4.3%
7.0
3.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb German - Pilsner3 lb Pilsner 38 1.6 40%
2 lb American - Red Wheat2 lb Red Wheat 38 2.5 26.7%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 6.7%
0.50 lb German - Wheat Malt0.5 lb Wheat Malt 37 2 6.7%
0.50 lb German - CaraHell0.5 lb CaraHell 34 11 6.7%
1 lb Rahr - Standard 2-Row1 lb Standard 2-Row 36.8 1.8 13.3%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 10 min 6.95 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Mash --
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
good belly - GB Lactobacillis
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.1 gal Strike 162 °F 152 °F 60 min
4 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.8 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 3.38 13.5  
Mash volume with grains 3.98 15.9  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume (equipment estimates 3.35 g | 13.4 qt) 4.31 17.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.54 g | 22.2 qt) 6.5 26  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5 20  
Total: 7.69 30.8
Equipment Profile Used: System Default
 
Notes

Two step process - Kettle Sour Berliner Weisse

Mash and sparge as normal - then bring to boil for 10 minutes. Cool to 90F and check pH - lower to pH 4.5 with lactic acid if necessary.

Add one small GB shot to wort and hold at 85F for 12-24h until pH 3.5.

Bring to boil add hops and boil for 10 minutes along with whirlfloc.

Chill to 65F and pitch yeast.

For grain bill the 1 lb of Rahr was supposed to be Pilsner, but I grabbed the wrong bag.

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  • Last Updated: 2020-06-12 22:22 UTC