Raspberry Berliner Weisse Metric - Beer Recipe - Brewer's Friend

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Raspberry Berliner Weisse Metric

5725 calories 508.9 g 19 L
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 44.05 liters
Post Boil Size: 43.06 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Yellow Dog Brewing
Hop Utilization: 93%
Calories: 5725 calories (Per 19L)
Carbs: 508.9 g (Per 19L)
Created: Sunday August 30th 2020
1.033
1.006
3.5%
3.1
3.3
4.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Canada Malting - CMC 2-ROW MALT4 kg CMC 2-ROW MALT 36 1.75 61.5%
2.50 kg Canada Malting - WHITE WHEAT MALT2.5 kg WHITE WHEAT MALT 38.1 3.5 38.5%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g CTZ10 g CTZ Hops Pellet 15.5 First Wort 0 min 3.11 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
2.72 kg Frozen Raspberries Flavor Secondary 3 days
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
36.34 ml Lactic acid Water Agt Mash 5 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
Yes
Fermentation Temp:
2 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 348 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2 days 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
25 L Conversion Temperature -- 64 °C 60 min
23 L Sparge Batch Sparge -- 60 °C 5 min
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 20.4
Mash volume with grains 24.7
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 30.5 L) 31
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 43.5 L) 44.1
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 42 L) 43.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 43.1 L) 42
Total: 51.5  
Equipment Profile Used: System Default
 
Notes

Mash and do a quick boil the day before, chill to around 40C and add 2 cups of unmilled 2-row. Seal it up and let sit for roughly 24 hours.

Transfer to your boil kettle and boil for 15 minutes adding hops. Chill appropriate and ferment.

Add the berries when fermentation is nearly done.

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  • Last Updated: 2021-03-03 21:31 UTC