Hoodwinked Berliner Weisse - Beer Recipe - Brewer's Friend

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Hoodwinked Berliner Weisse

141 calories 13.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.77 gallons
Post Boil Size: 4.77 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Matt
Calories: 141 calories (Per 12oz)
Carbs: 13.3 g (Per 12oz)
Created: Tuesday June 23rd 2020
1.043
1.009
4.5%
7.6
3.6
5.5
3.30
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - Pilsner3 lb American - Pilsner $ 1.10 / lb
$ 3.30 		37 1.8 44.4%
3 lb American - White Wheat3 lb White Wheat 40 2.8 44.4%
8 oz Briess - Goldpils Vienna Malt8 oz Goldpils Vienna Malt 36.8 3.5 7.4%
4 oz German - Acidulated Malt4 oz German - Acidulated Malt 27 3.4 3.7%
6.75 lbs / $ 3.30
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Mt Hood10 g Mt Hood Hops Pellet 4.8 Boil 15 min 4.05 50%
10 g Azacca10 g Azacca Hops Pellet 12.1 Whirlpool 0 min 3.55 50%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A44 Kveiking
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
75 - 97 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Hoppy Lager Experimental
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 5 10 35 70 25
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.12 g | 28.5 qt) 6.86 27.5  
Mash volume with grains (equipment estimates 7.66 g | 30.6 qt) 7.4 29.6  
Grain absorption losses -0.84 -3.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.03 g | 24.1 qt) 5.77 23.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume (equipment estimates 4.51 g | 18.1 qt) 4.77 19.1  
Hops absorption losses (whirlpool, hop stand) -0.01 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 4.76 g | 19 qt) 4.5 18  
Total: 6.86 27.5
Equipment Profile Used: System Default
 
Notes

Steps
Mash as normal.

Boil 5-10 min to sterilize then bring down to 95 or so.

Sour with 1 carton good belly mango kettle sour, purge with some CO2, cover tightly, wait 2-3 days for that to do its thing.

Bring pot back to boil, boil as normal 60 min or whatever, do normal hop additions.

Cool to about 90F if using kveik yeast, slightly underpitch, toss in prewarmed fermentation chamber (90) but don't leave the heat on, let the yeast provide their own heat from then on. This also helps track the ferm time which is fast.

After Primary ferm, add 1 3lb can of Peach Puree from Harvest Fresh. Added after initial fermentation. (Add at day 3-5 or whenever primary is done -- note kviek should speed this up) -- give another couple days?
Consider a small amount of truvia to sweeten a tad or campden to stop ferm a tad early

Calc the addition from the peach puree as well to get the final blended OG/FG if desired.

We want to ferment hot and under pitch a bit to yet the kvieking yeast to its thing.

6/3/21 - I'm going to use goldpils vienna in place of the maris otter b/c I'm out of the MO.

interesting - read later
https://www.homebrewtalk.com/threads/fast-souring-modern-methods.670176/

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  • Last Updated: 2021-06-04 23:49 UTC