Berliner 2018 - Beer Recipe - Brewer's Friend

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Berliner 2018

186 calories 19.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tony
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Friday April 7th 2017
1.056
1.015
5.4%
5.9
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 lb American - White Wheat4.2 lb White Wheat 40 2.8 39.6%
3.20 lb German - Bohemian Pilsner3.2 lb Bohemian Pilsner 38 1.9 30.2%
3.20 lb United Kingdom - Maris Otter Pale3.2 lb Maris Otter Pale 38 3.75 30.2%
10.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Crystal0.5 oz Crystal Hops Pellet 4.3 Boil 30 min 5.93 100%
0.50 oz / $ 0.00
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table Sugar       CO2 Level: 3 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 130 °F 15 min
Temperature -- 155 °F 60 min
Temperature -- 168 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.34 g | 37.4 qt) 8.33 33.3  
Mash volume with grains (equipment estimates 10.19 g | 40.8 qt) 9.17 36.7  
Grain absorption losses -1.33 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.77 g | 31.1 qt) 6.75 27  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.33 33.3
Equipment Profile Used: System Default
 
Notes

-15 min boil to sanitize, no hops
-chilled to 110
-siphon to 5 gallon fermenter, leave enough room for lacto inoculate, but looking for smallest amount of headspace
-set ferm chamber/wrap to 100
-pitch lacto (1x carton of goodbelly)
-check pH after 24 hrs

-transfer to boil kettle and top off with RO water. For my system I add 2 gallons for a 90 min boil (vigorous) and an additional 2.5 gallons to dilute. Aiming for 8 gallons of wort at 1.039
-boil for 90, hop accordingly (remember bitter+sour can be gross)
-chill to pitching temp, kolsch yeast will give a clean profile, but it's up to the brewer

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  • Last Updated: 2018-03-03 23:06 UTC