Imperial Razzberlinerweisse - Beer Recipe - Brewer's Friend

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Imperial Razzberlinerweisse

212 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 20 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Thursday October 12th 2017
1.064
1.015
6.5%
12.2
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 62.4%
4 lb German - Wheat Malt4 lb Wheat Malt 37 2 29.4%
10 oz German - Acidulated Malt10 oz Acidulated Malt 27 3.4 4.6%
8 oz Rice Hulls8 oz Rice Hulls 0 0 3.7%
13.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bramling Cross1 oz Bramling Cross Hops Pellet 6.5 Boil 10 min 7.87 50%
1 oz Bramling Cross1 oz Bramling Cross Hops Pellet 6.5 Boil 5 min 4.33 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride Water Agt Mash --
5 g Gypsum Water Agt Mash --
1 each Wirflock Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
7 each L. Plantarum Other Other --
36 oz Raspberries Flavor Secondary 5 days
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 245 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced carb       CO2 Level: 3.0 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
4.26 gal Infusion -- 150 °F 75 min
4.08 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.26 17  
Mash volume with grains 5.35 21.4  
Grain absorption losses -1.7 -6.8  
Remaining sparge water volume (equipment estimates 3.77 g | 15.1 qt) 4.2 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.08 g | 24.3 qt) 6.5 26  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.45 33.8
Equipment Profile Used: System Default
 
Notes

Mash and sparge, heat to a boil, chill to 110 then kettle sour using L. Plantarum
Maintain ambient temp of 100 in fermentation chamber for 48 hours
20 minute boil
Cool and pitch 1.2l starter of WLP007
Add 36oz of pasteurized raspberries to secondary

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  • Last Updated: 2017-10-13 19:40 UTC