Cherry Berliner Weisse - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Cherry Berliner Weisse

116 calories 11.7 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 780 liters (fermentor volume)
Pre Boil Size: 800 liters
Post Boil Size: 800 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 116 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Monday July 27th 2020
1.038
1.009
3.9%
0.0
2.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
65 kg American - Pilsner65 kg Pilsner 37 1.8 50%
65 kg Canadian - Pale Wheat65 kg Pale Wheat 36 2 50%
130 kg / $ 0.00
 
Yeast
Imperial Yeast - G03 Dieter
Amount:
5.83 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
16 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2596 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 90 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 781.43 L. Suggest reducing initial water volume to 45.4 L and adding 736.03 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 410.8 L 325
Strike water volume at mash thickness of 2.5 L/kg 325
Mash volume with grains 410.8
Grain absorption losses -130
Remaining sparge water volume (equipment estimates 587.3 L) 605.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 781.4 L) 800
Boil off losses -1.4
Post boil Volume (equipment estimates 780 L) 800
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 800 L) 780
Total: 930.9  
Equipment Profile Used: System Default
 
Notes

knock out at 40C, add lacto but not yeast

add yeast once wort is sour (few days to 1 week)

add hop tea to create approx 6 IBUs

Last Updated and Sharing
 
352
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-07-29 17:37 UTC