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Mixed Berries

220 calories 20.1 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: 7.58 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Wednesday September 28th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Admiral - Organic Pilsner Malt9 lb Organic Pilsner Malt 37 1.9 60%
4 lb Briess - Wheat Malt, White4 lb Wheat Malt, White 39.1 2.5 26.7%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.3%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 6.7%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil at 212 °F 60 min 10.77 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil at 212 °F 10 min 3.91 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
49 oz raspberries Flavor Secondary 3 days
49 oz blackberries Flavor Secondary 3 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.36 psi       Temp: 39 °F       CO2 Level: 2.65 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
4.87 gal Strike 165 °F 152 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.88 19.5  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume 4.83 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.58 30.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.71 38.8
Equipment Profile Used: System Default
 
Notes
  1. Sour beer holding temp @ 100 degrees for 36-48 hours to achieve PH of 3.2 - 3.3.

  2. Post fermentation, crash beer to 39 degrees, transfer to secondary off of yeast and on top of raspberry & blackberry fruit puree for 2 - 3 days.

  3. Transfer to keg & carb.
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  • Last Updated: 2023-01-24 17:22 UTC