Berliner Weiss of the new world - Beer Recipe - Brewer's Friend

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Berliner Weiss of the new world

183 calories 16 g 500 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 68.14 liters (fermentor volume)
Pre Boil Size: 77.74 liters
Post Boil Size: 293.4 liters
Pre Boil Gravity: 1.152 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (brew house)
Source: mrp6999
Calories: 183 calories (Per 500ml)
Carbs: 16 g (Per 500ml)
Created: Tuesday January 23rd 2018
1.040
1.007
4.4%
6.1
2.9
5.4
54.39
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Bestmalz - Pilsen Malt4 kg Pilsen Malt $ 1.80 / kg
$ 7.22 		37 1.87 34.8%
5.50 kg Weyermann - Pale Wheat5.5 kg Pale Wheat $ 1.76 / kg
$ 9.70 		37.7 1.95 47.8%
0.50 kg Rice Hulls0.5 kg Rice Hulls 0 0 4.3%
1.50 kg Innomalt - Pilsner moderne1.5 kg Pilsner moderne $ 2.40 / kg
$ 3.60 		37.3 1.8 13%
11.50 kg / $ 20.52
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
115 g Mandarina Bavaria115 g Mandarina Bavaria Hops $ 0.12 / g
$ 13.92 		Pellet 7.2 Boil 15 min 6.11 100%
115 g / $ 13.92
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Epsom Salt Water Agt Mash 1 hr.
18 g Gypsum Water Agt Mash 1 hr.
7 g Table Salt Water Agt Mash 1 hr.
3.93 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
$ 2.65 / each
$ 7.95
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 511 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
1 Each
Cost:
$ 12.00 / each
$ 12.00
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 511 B cells required
$ 19.95 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.72 g/l
 
Target Water Profile
10243 Berlin, Germany
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
119 13 36 57 170 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
38 L Temperature -- 63 °C 90 min
Temperature 67 °C 76 °C 60 min
45.4 L Sparge 76 °C 76 °C --
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 70.14 L. Suggest reducing initial water volume to 45.4 L and adding 24.74 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 53.59 L. Suggest reducing strike water volume to 37.81 L and adding 8.19 L sparge/top-off. 46
Strike water volume at mash thickness of 4 L/kg 46
Mash volume with grains 53.6
Grain absorption losses -11.5
Remaining sparge water volume (equipment estimates 36.5 L) 44.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 70.1 L) 77.7
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 68.1 L) 293.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 293.4 L) 68.1
Total: 90.1  
Equipment Profile Used: System Default
 
Notes

Mash at 63C for 90 minutes, drain and sparge.

Boil 15 minutes.

Cool wort to 43C-49C, pitch a handfull of Pilsner malt.

Purge Kettle with CO2 and Cover.

Kettle sour to the desired acidity level. (2-4 days)

Boil 15 minutes, add hops at the start.

Chill and pitch Wyeast 1007.

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  • Last Updated: 2020-07-17 15:57 UTC