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BerlinoWaisso

90 calories 7.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 177 liters (ending kettle volume)
Pre Boil Size: 186 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 79% (ending kettle)
Calories: 90 calories (Per 330ml)
Carbs: 7.7 g (Per 330ml)
Created: Saturday August 18th 2018
1.030
1.005
3.3%
6.0
2.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg Belgian - Pilsner11 kg Pilsner 37 1.6 50%
11 kg German - Wheat Malt11 kg Wheat Malt 37 2 50%
22 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Amarillo70 g Amarillo Hops Pellet 8.3 Boil 10 min 3.65 12.3%
150 g Hallertau Hersbrucker150 g Hallertau Hersbrucker Hops Pellet 2.5 Boil 10 min 2.36 26.3%
350 g Cascade350 g Cascade Hops Pellet 6.9 Dry Hop 4 days 61.4%
570 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.40 kg Lolla di Riso Other Mash 1 hr.
160 g Destrosio monoidrato Other Other 4 days
80 g Carbonato di calcio Water Agt Other 2 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 669 B cells required
Starter Lactobacillus Plantarum (1^fermentazione=lattica)
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 669 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
66 L increase to add grains Temperature -- 25 °C 30 min
66 L add grains Temperature -- 54 °C 20 min
66 L protein rest Infusion -- 54 °C 15 min
66 L increase to mash Temperature -- 54 °C 15 min
66 L mash Infusion -- 66 °C 60 min
66 L increase to mash out Temperature -- 66 °C 25 min
66 L mahs out Infusion -- 78 °C 10 min
151 L fly sparge Sparge -- 80 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 183.8 L. Suggest reducing initial water volume to 45.4 L and adding 138.4 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 80.52 L. Suggest reducing initial water volume to 30.88 L and adding 35.12 L sparge/top-off. 66
Strike water volume at mash thickness of 3 L/kg 66
Mash volume with grains 80.5
Grain absorption losses -22
Remaining sparge water volume 142.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 183.8 L) 186
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil volume (equipment estimates 179.2 L) 177
Estimated amount in fermentor 177
Total: 208.9  
Equipment Profile Used: System Default
 
Notes
  • Dopo il mash aggiungere i batteri lattici fino ad arrivare a pH 3.5 (30°C per c.ca 16 h).
  • Far fermentare con US-05 per c.ca 10 gg (18,8°C).
  • Aggiungere Cascade per 4-5 gg.
  • Imbottigliare metà del volume prodotto.
  • Aggiungere Brettanomyces lambicus 7 gg (18,8°C).
  • Imbottigliare resto della birra.



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  • Last Updated: 2018-12-03 14:02 UTC