Klein und aus Berlin - Beer Recipe - Brewer's Friend

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Klein und aus Berlin

148 calories 14.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Saturday June 13th 2020
1.045
1.010
4.5%
13.1
3.5
5.4
32.75
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Bestmalz - BEST Wheat Malt4.5 lb BEST Wheat Malt $ 1.49 / lb
$ 6.71 		37.7 2.2 50%
4.50 lb Epiphany - US - Epiphany - Modern Pilsner4.5 lb US - Epiphany - Modern Pilsner $ 1.90 / lb
$ 8.55 		37 2.1 50%
9 lbs / $ 15.26
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz BSG - Hersbrucker0.5 oz Hersbrucker Hops $ 1.85 / oz
$ 0.93 		Pellet 2.1 Boil 15 min 2.01 50%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops $ 2.45 / oz
$ 1.23 		Pellet 11.6 Boil 15 min 11.1 50%
1 oz / $ 2.15
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) $ 0.02 / g
$ 0.07 		Water Agt Mash 1 hr.
3 g Gypsum $ 0.60 / oz
$ 0.06 		Water Agt Mash 1 hr.
4 g Lactic acid $ 1.50 / oz
$ 0.21 		Water Agt Mash 1 hr.
0.50 each Campden Tablet $ 0.04 / each
$ 0.02 		Water Agt Mash --
$ 0.37
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
$ 8.49 / each
$ 8.49
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 175 B cells required
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
$ 6.49 / each
$ 6.49
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 175 B cells required
$ 14.98 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8.5 oz       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 70 105 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29 qt Strike 155 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.41 g | 33.7 qt) 7.88 31.5  
Mash volume with grains (equipment estimates 9.13 g | 36.5 qt) 8.6 34.4  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

Mash at 150 F for 60 minutes. Boil for 15 minutes, then cool down to 90 F and pitch Lactobacillus. Take a sample after 24 hours, and every 12 hours going forward until sufficient sourness has been reached.

Boil for 60 minutes adding hops according to the schedule, cool down to slightly below fermentation temperature and pitch yeast.

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  • Last Updated: 2020-06-23 20:04 UTC