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G. I. A. B.

199 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Wednesday May 26th 2021
1.060
1.015
5.9%
17.3
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Weyermann - Pilsner7 lb Pilsner 36 1.5 48.9%
7 lb Weyermann - Pale Wheat7 lb Pale Wheat 36 2 48.9%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 2.2%
14.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Hull Melon1 oz Hull Melon Hops Pellet 7.2 Boil 30 min 17.33 100%
1 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
Omega Yeast Labs - British Ale V OYL-011
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 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
150 °F -- 30 min
160 °F -- 30 min
168 °F -- 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.37 21.5  
Mash volume with grains 6.51 26  
Grain absorption losses -1.79 -7.2  
Remaining sparge water volume (equipment estimates 4.21 g | 16.8 qt) 3.67 14.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.04 36.2
Equipment Profile Used: System Default
 
Notes

Step Mash for head retention.

Do a 5-15 min boil. At 5 mins in check the pH level.
Acidify down to a 4.5 pH level with phosphoric acid and finish the boil.

Chill to 80-90 degrees Fahrenheit, then add your Lactobacillus.

Purge headspace with Co2.

Let sit 12-16 hours and check pH level targeting 3.5.

If possible pull the Lactobacillus out from the kettle before boil.
Boil to hit TG 30-60 min. adding hops in the middle of the boil.

Primary fermentation for 7 days, then add puree on yeast and let ferment out for 2 days.

Cold crash at 32 degrees Fahrenheit.

(Optional Lactose during boil. Recommended 5% of bill.)

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  • Last Updated: 2022-08-03 21:21 UTC