Berliner Weisse - Beer Recipe - Brewer's Friend

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Berliner Weisse

108 calories 11 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 108 calories (Per 12oz)
Carbs: 11 g (Per 12oz)
Created: Tuesday July 11th 2017
1.033
1.008
3.3%
5.1
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb German - Pilsner3.5 lb Pilsner 38 1.6 50%
3.50 lb American - White Wheat3.5 lb White Wheat 40 2.8 50%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 2.2 Boil 20 min 5.12 100%
1 oz / $ 0.00
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 283 B cells required
plantarum
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 283 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.63 10.5  
Mash volume with grains 3.19 12.7  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 6.04 g | 24.2 qt) 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

make wort and bring to boil (to sanitize), then pitch 100B cells Lacto at 100F. Keep at 100F until pH is 3.3. Then boil for 20 minutes with hops. Ferment with yeast.


Puree and sanitize fruit with potassium metabisulfite (calculate dosage). Add after fermentation is complete.

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  • Last Updated: 2017-09-25 15:03 UTC