Citra Dry Hopped Berliner Weisse - Beer Recipe - Brewer's Friend

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Citra Dry Hopped Berliner Weisse

106 calories 8.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 20 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 6.58 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 70% (ending kettle)
Rating:
5.00 (1 Review)

Hop Utilization: 82%
Calories: 106 calories (Per 12oz)
Carbs: 8.7 g (Per 12oz)
Created: Thursday January 5th 2017
1.033
1.005
3.6%
5.7
2.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 lb German - Pilsner4.75 lb Pilsner 38 1.6 59.4%
2.75 lb German - Wheat Malt2.75 lb Wheat Malt 37 2 34.4%
8 oz Rice Hulls8 oz Rice Hulls 0 0 6.3%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 14 min 5.72 50%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 7 days 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Mash --
3 g Calcium Chloride (dihydrate) Water Agt Mash --
4 g Gypsum Water Agt Mash --
1 g Slaked Lime Water Agt Mash --
1 each Wirflock Fining Boil 5 min.
0.50 tsp Yeast Nutrient Other Boil 5 min.
7 each L. Plantarum Other Other --
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Infusion -- 149 °F 60 min
4.83 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3 12  
Mash volume with grains 3.64 14.6  
Grain absorption losses -1 -4  
Remaining sparge water volume 4.83 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.58 26.3  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 6.04 g | 24.2 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 7.83 31.3
Equipment Profile Used: System Default
 
Notes

Mash and sparge, chill to 110 then kettle sour using L. Plantarum
Maintain ambient temp of 100 in fermentation chamber for 24 hours
20 minute boil with hop addition at 14 minutes
Cool and pitch 1l starter of K-97
Ferment at 66* for 7 days, then dry hop with 1oz of Citra for 5 days
Remove dry hops and cold crash
Keg and carb to 3 volumes

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  • Last Updated: 2021-06-08 22:59 UTC