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Berliner Weisse

75 calories 6.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 105 min
Batch Size: 165.5 liters (fermentor volume)
Pre Boil Size: 179.4 liters
Post Boil Size: 163.64 liters
Pre Boil Gravity: 1.021 (recipe based estimate)
Post Boil Gravity: 1.023 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 75 calories (Per 330ml)
Carbs: 6.2 g (Per 330ml)
Created: Friday January 29th 2021
1.025
1.004
2.7%
6.1
2.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg DE - Pilsner8 kg Pilsner 38 1.87 34.6%
8 kg Bestmalz - BEST Wheat Malt8 kg BEST Wheat Malt 37.7 2.2 34.6%
95 g Dry Malt Extract - Extra Light95 g Dry Malt Extract - Extra Light - (late fermenter addition) 42 2.5 0.4%
7 kg Kiwi7 kg Kiwi - (late fermenter addition) 5.75 0 30.2%
50 g Dry Malt Extract - Extra Light50 g Dry Malt Extract - Extra Light - (late fermenter addition) 42 2.5 0.2%
23.15 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Hallertau Spalter Select100 g Hallertau Spalter Select Hops Pellet 4.8 Boil 10 min 3.48 19.4%
40 g Yakima Chief Hops - Amarillo40 g Amarillo Hops Pellet 9 Boil 10 min 2.61 7.8%
250 g Nelson Sauvin250 g Nelson Sauvin Hops Pellet 9.3 Dry Hop Day 4 48.5%
125 g Yakima Chief Hops - Amarillo125 g Amarillo Hops Pellet 9 Dry Hop Day 4 24.3%
515 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
16 g Destrosio monoidrato Other Other 18 hr.
10 g Calcium Carbonate Water Agt Other 18 hr.
25.50 ml Acido fosforico Water Agt Mash 0 min.
30 ml Acido fosforico Water Agt Sparge 0 min.
11 ml Acido fosforico Water Agt Sparge 0 min.
 
Yeast
BioAgro - LP-100
Amount:
5 Grams
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 35 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 366 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
90 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 366 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 1658.2 g       Temp: 20 °C       CO2 Level: 3.3 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
53 L increase to add grains Temperature 13 °C 54 °C 40 min
add grains Temperature 54 °C 51 °C 10 min
increase to protein rest Temperature 51 °C 54 °C 10 min
protein rest Infusion 54 °C 54 °C 15 min
increase to mash Temperature 54 °C 65 °C 20 min
mash Infusion 65 °C 66 °C 60 min
increase to mash out Temperature 66 °C 78 °C 25 min
mahs out Infusion 78 °C 78 °C 10 min
riposo trebbie Infusion 78 °C 76 °C 10 min
154.5 L fly sparge Sparge 76 °C 80 °C 60 min
Starting Mash Thickness: 3.3 L/kg
Starting Grain Temp: 10 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 174.32 L. Suggest reducing initial water volume to 45.4 L and adding 128.92 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 63.36 L. Suggest reducing strike water volume to 34.84 L and adding 17.96 L sparge/top-off. 52.8
Strike water volume at mash thickness of 3.3 L/kg 52.8
Mash volume with grains (equipment estimates 61.5 L) 63.4
Grain absorption losses -16
Remaining sparge water volume (equipment estimates 138.4 L) 143.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 174.3 L) 179.4
Boil off losses -10
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 163.6
Top off amount 1.9
Going into fermentor 165.5
Total: 196.3  
Equipment Profile Used: System Default
 
Notes
  • Dopo il mash aggiungere i batteri lattici fino ad arrivare a pH 3.5 (30°C per c.ca 16 h).
  • Aggiungere il lievito.
  • Far fermentare con US-05 per c.ca 5 gg. (18,8°C).
  • Aggiungere Nelson Sauvin e la purea di kiwi.
  • Dopo c.ca 4 gg. rimuovere il luppolo mentre la purea dopo 7gg.
  • Abbassare temperatura.
  • Aggiungere Brettanomyces lambicus, priming e imbottigliare.



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  • Last Updated: 2025-11-24 09:42 UTC