Raspberry Weisse - Beer Recipe - Brewer's Friend

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Raspberry Weisse

130 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 1.1 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 75% (brew house)
Source: James Kew
Calories: 130 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Saturday May 28th 2016
1.040
1.008
4.2%
11.4
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.75 lb German - Pilsner0.75 lb Pilsner 38 1.6 50%
0.75 lb American - White Wheat0.75 lb White Wheat 40 2.8 50%
1.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.05 oz Northern Brewer0.05 oz Northern Brewer Hops Pellet 7.3 Boil 60 min 7.6 25%
0.05 oz Northern Brewer0.05 oz Northern Brewer Hops Pellet 7.3 Boil 15 min 3.77 25%
0.10 oz Northern Brewer0.1 oz Northern Brewer Hops Pellet 7.3 Aroma 0 min 50%
0.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Irish moss Fining Boil 15 min.
8 oz Raspberries Flavor Secondary 7 days
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 15 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: 1 oz       CO2 Level: 2.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 qt Temperature -- 145 °F 60 min
2 day sour mash at 90-120F Temperature -- 105 °F --
mash out Temperature -- 170 °F 10 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 0.38 1.5  
Mash volume with grains 0.5 2  
Grain absorption losses -0.19 -0.8  
Remaining sparge water volume (equipment estimates 2.67 g | 10.7 qt) 1.56 6.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.61 g | 10.4 qt) 1.5 6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1.1 4.4  
Going into fermentor 1.1 4.4  
Total: 1.94 7.8
Equipment Profile Used: System Default
 
Notes

Add additional 8oz of grain (I used more of the pilsner/wheat mixture) to the mash at the start of the souring step to inoculate it with naturally-occurring lactobacillus. Hold at 90F-120F for 48 hours.

For 1-gallon batch, a half-packet of Belle Saison is plenty enough,

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  • Last Updated: 2016-09-06 05:44 UTC