Ich bin ein Berliner Weisse! - Beer Recipe - Brewer's Friend

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Ich bin ein Berliner Weisse!

93 calories 8.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ben and Warren
Calories: 93 calories (Per 330ml)
Carbs: 8.5 g (Per 330ml)
Created: Tuesday August 14th 2018
1.031
1.006
3.2%
7.8
2.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg German - Wheat Malt2.2 kg Wheat Malt 37 2 40%
3.30 kg German - Pilsner3.3 kg Pilsner 38 1.6 60%
5.50 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Hersbrucker50 g Hallertau Hersbrucker Hops Leaf/Whole 2.3 Boil 60 min 7.84 100%
50 g / £ 0.00
 
Yeast
White Labs - Abbey IV Ale Yeast WLP540
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-4160
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
135 7 24 44 53 279
Stafford water used
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Single temperature mash Infusion -- 63 °C 60 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.95 L. Suggest reducing initial water volume to 45.4 L and adding 2.55 L sparge/top-off.  
Strike water volume at mash thickness of 3.5 L/kg 19.3
Mash volume with grains 22.9
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 35.1 L) 37.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 42
Going into fermentor 42
Total: 56.4  
Equipment Profile Used: System Default
 
Notes

2-stage brew.
Standard 63oC mash for 60 mins, then adjust pH to 4.5-5.0 before boil for 2-5 mins (with no hops) to sterilise wort and equipment.
Chill boiled wort to 40oC and pitch lactobacillus...check the fermentation (at 40oC) every 12 hrs and when wort is at pH 3.6-3.8 second boil for 60 mins with Hallertau hops before second (M20) yeast fermentation

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  • Last Updated: 2018-09-11 18:08 UTC