Berliner Weisse - Beer Recipe - Brewer's Friend

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Berliner Weisse

107 calories 10.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 90%
Calories: 107 calories (Per 12oz)
Carbs: 10.3 g (Per 12oz)
Created: Monday August 20th 2018
1.033
1.007
3.3%
7.3
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pilsner4 lb Pilsner 37 1.8 57.1%
3 lb American - White Wheat3 lb White Wheat 40 2.8 42.9%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer - Hallertau 0.5 oz Hallertau Hops Pellet 4 Boil at 203 °F 15 min 3.53 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.3 Boil at 209 °F 15 min 3.8 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
32 oz Goodbelly Other Primary --
0.50 each Whirlfloc Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
59 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 9 70 55 0
Yellow Full from Brun' Water:
Mash:
Chloride - 0.6 g
Lactic - 2.8 ml

Sparge:
Chloride - 1.4g
Lactic - 1.6 ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.17 gal Infusion -- 149 °F 60 min
5.3 gal Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.19 8.8  
Mash volume with grains 2.75 11  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 5.1 g | 20.4 qt) 5.19 20.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.16 g | 24.7 qt) 6.25 25  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 7.38 29.5
Equipment Profile Used: System Default
 
Notes

Add lactic acid to wort (5ml per 5ish gallons) to bring ph down to 4.5

Bring to a boil and cool to 100 degrees pitch goodbelly

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  • Last Updated: 2018-08-23 16:40 UTC