BJCP - Berliner Weisse - Fruit - Beer Recipe - Brewer's Friend

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BJCP - Berliner Weisse - Fruit

93 calories 7.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.024 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BCS - Book
Calories: 93 calories (Per 330ml)
Carbs: 7.8 g (Per 330ml)
Created: Tuesday January 8th 2019
1.031
1.005
3.5%
7.7
2.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.90 kg New Zealand - Pilsner Malt1.9 kg Pilsner Malt 37.3 1.93 57%
1.36 kg New Zealand - Wheat Malt1.36 kg Wheat Malt 35.4 2.13 40.8%
75 g Cane Sugar75 g Cane Sugar 46 0 2.2%
3.34 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Hallertau Hersbrucker28 g Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 7.74 100%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Camden Other Boil 1 hr.
6 g Yeast nutrient Other Boil 15 min.
0.50 each Koppafloc Fining Boil 15 min.
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
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
20 L Strike Temperature -- 67 °C --
20 L Mash in Infusion -- 65 °C 90 min
Sparge Sparge -- 76 °C 5 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 13
Mash volume with grains 15.2
Grain absorption losses -3.3
Remaining sparge water volume (equipment estimates 22.8 L) 21.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 31.7 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

Steps :

  1. Mash and sparge per recipe. Boil for 15 mins. Cool to 40C and hold temp.
  2. Add 6 caps of probiotics (Ethical Nutrients - IBS support capsules). Cover wort with cling film. Purge headspace with CO2. Monitor PH till it drops to 3.6.
  3. Start boil. Add hops per schedule.
  4. Add yeast; ferment until done.
  5. Add compote to empty secondary vessel.
  6. Transfer fermented wort to secondary. Leave at 19C for 2 days.
  7. Drop to 0C; add finings. Leave for 2 days.
  8. Transfer to keg. Set pressure to 16PSI.
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  • Last Updated: 2019-01-27 16:43 UTC