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Raspberry Berliner

130 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 130 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Wednesday January 10th 2018
1.040
1.008
4.2%
4.4
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Pilsner4 lb Pilsner 38 1.6 48.3%
3.40 lb American - White Wheat3.4 lb White Wheat 40 2.8 41.1%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 4.5%
8 oz Cane Sugar8 oz Cane Sugar - (late boil kettle addition) 46 0 6%
8.27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Amarillo7 g Amarillo Hops Pellet 7.9 Boil 15 min 4.41 100%
7 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
24 oz Raspberries Flavor Primary 3 days
 
Yeast
White Labs - Bavarian Weizen Yeast WLP351
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Sparge -- 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 2.92 11.7  
Mash volume with grains 3.54 14.2  
Grain absorption losses -0.97 -3.9  
Remaining sparge water volume (equipment estimates 4.03 g | 16.1 qt) 4.31 17.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.72 g | 22.9 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.22 28.9
Equipment Profile Used: System Default
 
Notes
  • Mash and top up water to 6 gallons
  • Bring wort to a boil for 5 minutes
  • Test acidity to ensure it's under pH of 5, add lactic acid if needed
  • Cool wort to 100°F, pitch lacto
  • Wrap a heating pad or blanket around the kettle to keep it near 100°F
  • When pH is under 3.4 or it tastes good, put the kettle back on the burner and start to boil
  • Boil 30 minutes, cool, pitch Weizen yeast
  • Put frozen raspberries in a small pot with 8 oz of table sugar
  • Heat to 150°F, mix and smash the berries
  • Cool mixture and add to fermentor
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-01-10 07:55 UTC