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Berliner Weisse - Base 15 Bbl

150 calories 13.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 465 gallons (fermentor volume)
Pre Boil Size: 497.75 gallons
Post Boil Size: 466 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: John Ferguson
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Wednesday May 21st 2025
1.046
1.008
5.0%
11.1
3.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
385 lb Ireks - Wheat Malt Light385 lb Wheat Malt Light 38 1.95 50%
385 lb Ireks - Pilsner Malt385 lb Pilsner Malt 36 1.8 50%
770 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 oz BSG - Magnum20 oz Magnum Hops Pellet 12.8 Boil 60 min 11.14 100%
20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
60 g Chalk Water Agt Mash 1 hr.
144 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
311 g Epsom Salt Water Agt Mash 1 hr.
76 g Gypsum Water Agt Mash 1 hr.
187 g Baking Soda Water Agt Mash 1 hr.
529.45 ml Phosphoric acid Water Agt Mash 1 hr.
75 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Lallemand - Sourvisiae
Amount:
1,500 Grams
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 7045 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Belgian Quad
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 15 25 45 80 18
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
290 gal Protein rest Strike 124 °F 124 °F 10 min
Beta amylase saccharification rest Temperature 125 °F 144 °F 25 min
Alpha amylase saccharification rest Temperature 144 °F 155 °F 25 min
Mash out to lauter tun 155 °F 168 °F 10 min
250 gal Sparge during lauter to BK Fly Sparge 168 °F 168 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 85 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 467.25 gal (1869 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 455.25 gal (1821 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 311.85 gal (1247.4 qt) 250.25 1001  
Strike water volume at mash thickness of 1.3 qt/lb 250.25 1001  
Mash volume with grains 311.85 1247.4  
Grain absorption losses -96.25 -385  
Remaining sparge water volume (equipment estimates 313.5 g | 1254 qt) 344 1376  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 467.25 g | 1869 qt) 497.75 1991  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.75 -3  
Post boil Volume (equipment estimates 465 g | 1860 qt) 466 1864  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 466 g | 1864 qt) 465 1860  
Total: 594.25 2377
Equipment Profile Used: System Default
"Berliner Weisse - Base 15 Bbl" Berliner Weisse beer recipe by John Ferguson. All Grain, ABV 5.03%, IBU 11.14, SRM 3.25, Fermentables: (Wheat Malt Light, Pilsner Malt) Hops: (Magnum) Other: (Chalk, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Baking Soda, Phosphoric acid, Yeast Nutrient)
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  • Last Updated: 2025-05-21 21:39 UTC