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Ich Bin Ein Berliner-Weisse

108 calories 11.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 70% (brew house)
Source: McFly Nano Brews
Calories: 108 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Saturday November 23rd 2013
1.033
1.009
3.1%
1.5
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Pilsner4 lb Pilsner 38 1.6 47.1%
3.50 lb German - Wheat Malt3.5 lb Wheat Malt 37 2 41.2%
1 lb Rice Hulls1 lb Rice Hulls 0 0 11.8%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Mash 0 min 1.54 100%
0.50 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
Lacto (see notes)
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Suger       CO2 Level: 3.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Boise city water Unknown/untested hardness/chemistry
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.19 12.8  
Mash volume with grains 3.85 15.4  
Grain absorption losses -1.06 -4.3  
Hops absorption losses (mash) -0.02 -0.1  
Remaining sparge water volume (equipment estimates 4.14 g | 16.6 qt) 5.14 20.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6 g | 24 qt) 7 28  
Boil off losses    
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.33 33.3
Equipment Profile Used: System Default
 
Notes

Home grown spontaneous Lacto
1c raw uncrushed 2-row add 1c 130F water, mason jar. Allowed to grow at room temp for aprox 1 week.
Split wort into 2 3G carboys and pitched this homemade Lacto (added a little water and sluried it around, pitched the solution) into one and added the WY5335 into the other. After a 3 day head start at about 90F, added dehydrated Safale 05 into each CB and allowed to finish. Racked after about a week, keeping each separate. Home made Lacto was much more sour. Bottled this and primed for 3.5v and after 3 weeks at room temp, first test was pretty much perfect.

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  • Last Updated: 2013-11-23 18:08 UTC