Berliner Weisse on Peaches - Beer Recipe - Brewer's Friend

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Berliner Weisse on Peaches

176 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Jellyman's noggin
Calories: 176 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Tuesday June 9th 2020
1.054
1.009
5.9%
4.7
6.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 45.7%
3 lb German - Wheat Malt3 lb Wheat Malt 37 2 19.6%
5 oz American - Caramel / Crystal 40L5 oz Caramel / Crystal 40L 34 40 2%
5 lb Peach5 lb Peach - (late boil kettle addition) 4.05 0 32.7%
15.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 4.71 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Wyeast - Beer Nutrient Water Agt Primary --
6 g Chalk Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
8 g Tartaric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11 Milliliters
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 227 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
3 g. Epsom salt
6g chalk
3g table salt
8g Tartaric acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.2 gal Infusion -- 150 °F 60 min
4.2 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.35 13.4  
Mash volume with grains 4.18 16.7  
Grain absorption losses -1.29 -5.2  
Remaining sparge water volume 4.69 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.94 g | 27.8 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.58 2.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 5.56 g | 22.2 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 8.04 32.2
Equipment Profile Used: System Default
 
Notes

Lactobacillus plantarum
0.5 L Starter (1.040)

Kettle Soured at 110F 48hrs

Lacto should drop gravity by 2Plato resulting in a 10*Plato OG

US-05 after boiling

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  • Last Updated: 2020-06-15 17:14 UTC