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Berliner Weisse

90 calories 8 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.4 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.020 (recipe based estimate)
Post Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 90 calories (Per 12oz)
Carbs: 8 g (Per 12oz)
Created: Monday June 9th 2025
1.028
1.005
3.0%
4.6
3.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.95 oz American - White Wheat10.95 oz White Wheat $ 0.00 / lb
$ 0.00 		40 2.8 56.4%
8.45 oz German - Pilsner8.45 oz Pilsner $ 0.00 / lb
$ 0.00 		38 1.6 43.6%
19.40 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 g apple crisp1 g apple crisp Hops $ 0.00 / oz
$ 0.00 		Pellet 6.8 Boil 30 min 4.57 100%
1 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.54 g Chalk Water Agt Mash 1 hr.
1.51 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.62 g Epsom Salt Water Agt Mash 1 hr.
0.11 g Gypsum Water Agt Mash 1 hr.
1.66 g Baking Soda Water Agt Mash 1 hr.
2.17 ml Lactic acid Water Agt Mash 10 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 9 B cells required
- Fage plain greek yogurt
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 9 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 10 75 120 50 249.4
Water is Very Malty 5 SRM
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.4 gal Infusion 152 °F 145 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 2.15 g | 8.6 qt) 1.8 7.2  
Mash volume with grains (equipment estimates 2.25 g | 9 qt) 1.9 7.6  
Grain absorption losses -0.15 -0.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 1.75 g | 7 qt) 1.4 5.6  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 1 4  
Volume into fermentor 1 4  
Total: 1.8 7.2
Equipment Profile Used: System Default
 
Notes

after mash bring to boil, cool to 90 degrees and hold adding to Erlenmeyer flask and putting in inst-pot to keep warm for 24 hours or until pH 3.7 then bring to boil and add hops

Fermentis - Safale - American Ale Yeast US-05
Lallemand - WildBrew Philly Sour
Wyeast - German Ale 1007
Fermentis - Safale - German Ale Yeast K-97
Wyeast - Lactobacillus 5335
Omega Yeast Labs - Lactobacillus Blend OYL-605
White Labs - German Ale/ Kölsch Yeast WLP029
Lallemand - WILDBREW™ SOUR PITCH 27
Fermentis - Safale - English Ale Yeast S-04
White Labs - Lactobacillus Brevis

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  • Last Updated: 2025-10-29 04:10 UTC