Tommys berliner - Beer Recipe - Brewer's Friend

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Tommys berliner

94 calories 9.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 94 calories (Per 330ml)
Carbs: 9.2 g (Per 330ml)
Created: Tuesday August 6th 2019
1.031
1.007
3.2%
7.8
2.7
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Floor-Malted Bohemian Pilsner2 kg Floor-Malted Bohemian Pilsner 38 1.8 50%
2 kg German - Floor-Malted Bohemian Wheat2 kg Floor-Malted Bohemian Wheat 38 2 50%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 30 min 7.76 100%
25 g / $ 0.00
 
Yeast
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
16 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Temperature -- 55 °C 15 min
16 L Temperature -- 66 °C 90 min
16 L mash out Temperature -- 77 °C 20 min
sparge until 1.051og Sparge -- 77 °C 20 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 16
Mash volume with grains 18.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 24.6 L) 17.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.7 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 27
Going into fermentor 27
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

After mashing boil for 20 mins without hops. Transfer to second vessel and let cool down to 25-30C. Pitch lactobasillicus. Hold temperature until ph is 3.45-3.5.

Transfer back to kettle and boil for 90 minutes. Add hops at 30 mins. Dillute until OG 1.031. Cool down to 18C and transfer to fermenter. Oxygenate and pitch Kölsch yeast.

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  • Last Updated: 2019-08-06 23:09 UTC