## 03 MTF Berliner Weissbier Adjusted - Beer Recipe - Brewer's Friend

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## 03 MTF Berliner Weissbier Adjusted

91 calories 8.7 g 12 oz
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Beer Stats
Method: Extract
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: Mik the Funk
Calories: 91 calories (Per 12oz)
Carbs: 8.7 g (Per 12oz)
Created: Saturday December 22nd 2018
1.028
1.006
2.9%
3.4
2.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat 42 3 50%
1 lb Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen 42 2 50%
2 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 15 min 3.35 100%
0.25 oz / $ 0.00
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 28 B cells required
Brett Amalgamation
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 28 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
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 3.23 g | 12.9 qt) 2.84 11.4  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 3.38 g | 13.5 qt) 3 12  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume 3 12  
Going into fermentor 3 12  
Total: 2.84 11.4
Equipment Profile Used: System Default
 
Notes

probiotic w/ L. delbrueckii or L. brevis

Steps

  1. Mash in at 145°f for 60 minutes; if hops have to be used, then make sure to add the hops to the mash.
  2. Bring the wort to a boil and then turn the heat off (no need to boil for more than 15 minutes).
  3. Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria.
  4. Chill the wort down to 95°f, add Lactobacillus, and allow it to sour for 24 hours.
  5. After the souring phase, chill the soured wort down to ~70°F and pitch sacc yeast and brett.
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  • Last Updated: 2018-12-30 23:06 UTC