2019 Berliner Weisse 1.5 - Beer Recipe - Brewer's Friend

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2019 Berliner Weisse 1.5

112 calories 10.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 45 min
Batch Size: 29 liters (fermentor volume)
Pre Boil Size: 36.5 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jeff
Calories: 112 calories (Per 330ml)
Carbs: 10.8 g (Per 330ml)
Created: Thursday March 21st 2019
1.037
1.008
3.8%
7.5
5.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg German - Pilsner2.3 kg Pilsner 38 1.6 47.9%
2.30 kg German - Dark Wheat2.3 kg Dark Wheat 39 6.5 47.9%
0.20 kg Belgian - CaraVienne0.2 kg CaraVienne 34 20 4.2%
4.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Magnum8 g Magnum Hops Pellet 9.7 Boil 45 min 7.5 33.3%
8 g Mandarina Bavaria8 g Mandarina Bavaria Hops Pellet 8.5 Boil 0 min 33.3%
8 g Citra8 g Citra Hops Pellet 11 Boil 0 min 33.3%
24 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Chalk Water Agt Mash 1 hr.
6.50 g Calcium Chloride Water Agt Mash 1 hr.
2.70 g Epsom Salt Water Agt Mash 1 hr.
1.30 g Gypsum Water Agt Mash 1 hr.
8 ml Phosphoric acid Water Agt Mash 1 hr.
0.69 tsp Protofloc Fining Mash 10 min.
0.35 tsp Wyeast - Beer Nutrient Water Agt Mash 10 min.
1.38 each ClarityFerm Other Primary --
0.80 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - G02 Kaiser
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
13 - 18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
White Labs - WLP672 - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
N/A
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Madfermentaionist - Pale Low Hop
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 7 15 96 50 23
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.5 L Decoction -- 63 °C 60 min
26 L Sparge -- 76 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.4
Mash volume with grains 17.6
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 24.7 L) 27.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.4 L) 36.5
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 29
Going into fermentor 29
Total: 42.2  
Equipment Profile Used: System Default
 
Notes

After mashing will have a 15 minute boil and bring the wort back down to 28C. Pitch lacto and watch for pH to hit 3.3-3.7 and then proceed with normal boil.

A third of this batch will go into a secondary on top of peach puree.

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  • Public: Yup, Shared
  • Last Updated: 2019-03-21 20:25 UTC