Berliner Weisse - Beer Recipe - Brewer's Friend

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Berliner Weisse

110 calories 9.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 0.75 gallons
Pre Boil Gravity: 1.227 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Serious Eats
Calories: 110 calories (Per 12oz)
Carbs: 9.7 g (Per 12oz)
URL: http://www.seriouseats.com/recipes/2012/03/homebrewing-berliner-weisse-recipe-how-to-brew-sour-beer.html
Created: Sunday February 12th 2017
1.034
1.006
3.7%
1.1
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 lb German - Pilsner3.25 lb Pilsner 38 1.6 46.4%
3.25 lb German - Wheat Malt3.25 lb Wheat Malt 37 2 46.4%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 7.1%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Domestic Hallertau0.75 oz Domestic Hallertau Hops Pellet 3.9 Boil 15 min 1.12 100%
0.75 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
-
White Labs 677
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.1 gal Infusion -- 149 °F 60 min
3 qt Decoction -- 212 °F 15 min
3.7 gal Mash-out Sparge -- 185 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.53 g | 26.1 qt) 1.88 7.5  
Mash volume with grains (equipment estimates 7.09 g | 28.4 qt) 2.44 9.7  
Grain absorption losses -0.88 -3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.4 g | 21.6 qt) 0.75 3  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 1.88 7.5
Equipment Profile Used: System Default
 
Notes
  1. Line the 7.5 gallon kettle with mesh grain bag, fill with 2.1 gallons tap water and bring to 159°F. Remove from heat.

  2. Mash-in by slowly adding Pilsner and wheat malt into the bag. Stir for 2 minutes to prevent grain from clumping together. The temperature should equalize to about 149°F

  3. Remove 3 quarts of the mash for the decoction, including a good mixture of both the grain and liquid. Add the Hallertauer hops to mixture and boil in a separate pot for 15 minutes. Stir frequently, and as foam rises to the top, skim and discard.

  4. Add the entire decoction back into the mash. In a separate container, heat 3.7 gallons of water to 185°F.

  5. After about 60 total minutes of mashing, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F.

  6. Slowly raise grain bag out of the liquid, allowing wort to drain from the grain. Hold grain bag above the kettle for 5 to 10 minutes as the wort drains.

  7. DO NOT BOIL. Cool the wort to under 80°F and transfer to a sanitized fermentation vessel.

  8. Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.035. Cover fermentor with a sanitized stopper and airlock.

  9. Add 1 package of Safale US-05 and 2 packages of Lactobacillus. Ferment for 3 to 5 days at a temperature around 75°F.

  10. Condition by allowing the beer to rest for at least a month. Taste samples weekly to determine sour flavor development.

  11. Bottle when desired level of sourness and flavor have developed, up to 6 months, using enough priming sugar for a high level of carbonation.
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  • Last Updated: 2017-02-12 14:59 UTC