Trivia Tart Berliner Weisse - Beer Recipe - Brewer's Friend

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Trivia Tart Berliner Weisse

134 calories 13 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (brew house)
Source: ROW
Calories: 134 calories (Per 12oz)
Carbs: 13 g (Per 12oz)
Created: Saturday April 28th 2018
1.041
1.009
4.2%
9.4
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 48.5%
7 lb American - Wheat7 lb Wheat 38 1.8 42.4%
1.50 lb German - Acidulated Malt1.5 lb Acidulated Malt 27 3.4 9.1%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 3.2 Boil 60 min 6.26 50%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 3.2 Boil 15 min 3.11 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb rice hulls Other Mash 0 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: FORCED CO2       Amount: bunches       CO2 Level: 2.8? Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 qt Sparge -- 147 °F --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.33 gal (53.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.33 gal (5.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 2 qt/lb 8.25 33  
Mash volume with grains 9.57 38.3  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 7.39 g | 29.6 qt) 6.56 26.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.33 g | 53.3 qt) 12.5 50  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 14.81 59.3
Equipment Profile Used: System Default
 
Notes

-Chilled wort in kettle to 120 F pre-boil, pitched 2 vials of Inland Island Lacto Delbruckii,
-monitored temp, dropped to ~~ 104 in 3 hours.
-probably kick back up to ~120F at hour ~ 5 prior to leaving brewhouse for night, will test pH ( . )

  • Bring to boil in AM, 90 minute.
    -Gather BSI 01 from DIPA in F3, ferment in fridge in barrelhouse at 68F
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  • Last Updated: 2018-05-05 05:37 UTC