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Berliner Weiss

114 calories 10.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 1 min
Batch Size: 13.5 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 114 calories (Per 12oz)
Carbs: 10.6 g (Per 12oz)
Created: Tuesday March 22nd 2016
1.035
1.007
3.6%
6.8
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Red Wheat4 lb Red Wheat 38 2.5 25.1%
10.25 lb American - Pilsner10.25 lb Pilsner 37 1.8 64.3%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 6.3%
0.70 lb German - Acidulated Malt0.7 lb Acidulated Malt 27 3.4 4.4%
15.95 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Saaz6 oz Saaz Hops Pellet 3.5 Mash 0 min 6.77 100%
6 oz / $ 0.00
 
Yeast
White Labs - Berliner Weisse Blend WLP630
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 70 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 561 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 148 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.53 gal (54.1 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.53 gal (6.1 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 5.98 23.9  
Mash volume with grains 7.03 28.1  
Grain absorption losses -1.99 -8  
Hops absorption losses (mash) -0.23 -0.9  
Remaining sparge water volume (equipment estimates 10.01 g | 40.1 qt) 9.99 40  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.53 g | 54.1 qt) 13.5 54  
Boil off losses -0.03 -0.1  
Post boil Volume 13.5 54  
Going into fermentor 13.5 54  
Total: 15.97 63.9
Equipment Profile Used: System Default
 
Notes

1minute boil

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  • Last Updated: 2016-04-03 18:57 UTC