KS Berliner Weisse - Beer Recipe - Brewer's Friend

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KS Berliner Weisse

127 calories 11.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Devin Trudgen
Calories: 127 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created: Tuesday July 23rd 2019
1.039
1.007
4.2%
8.3
2.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb German - Pilsner3.5 lb Pilsner 38 1.6 50%
3.50 lb German - Wheat Malt3.5 lb Wheat Malt 37 2 50%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 8.28 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Boil 10 min.
3 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 138 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Water profile not loading correctly from water calc = water report not accurate. Mineral additions are correct as listed above.
Will update when fixed.

Lactic acid added as needed for target ph
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.8 gal Infusion -- 152 °F 60 min
Starting Mash Thickness: 2.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.75 qt/lb 4.81 19.3  
Mash volume with grains 5.37 21.5  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 2.83 g | 11.3 qt) 2.81 11.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 7.63 30.5
Equipment Profile Used: System Default
 
Notes

7/23/19 - First attempt at sour mash (will report back)
Steps:
After mash chilled to 120 and add 4oz unmilled pilsner malt
Purge with CO2 and cover with saran wrap (push down to wort)
Maintain temp of 110 - 120* until desired sourness is reached
-Going to take Ph reading at 2 days
After 2 days Ph was 3.7 and left for another day.
After 3 days Ph was 3.4 and I removed grains and boiled.

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  • Last Updated: 2020-02-23 07:38 UTC