Berliner Weisse - Beer Recipe - Brewer's Friend

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Berliner Weisse

146 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 146 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Friday August 23rd 2019
1.044
1.014
3.9%
0.0
2.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Wheat5 lb Wheat 38 1.8 64.9%
2.30 lb American - Pilsner2.3 lb Pilsner 37 1.8 29.9%
0.40 lb American - Carapils (Dextrine Malt)0.4 lb American - Carapils (Dextrine Malt) 33 1.8 5.2%
7.70 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
0.30 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
- Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Palmer's Light Ale Amber
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 20 80 127 50 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike -- 150 °F 60 min
Sparge -- 178 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.41 9.6  
Mash volume with grains (equipment estimates 2.77 g | 11.1 qt) 3.02 12.1  
Grain absorption losses -0.96 -3.9  
Remaining sparge water volume (equipment estimates 5.31 g | 21.2 qt) 4.81 19.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.5 g | 26 qt) 6 24  
Boil off losses -1.5 -6  
Post boil Volume 5 20  
Top off amount 0.25 1  
Going into fermentor 5.25 21  
Total: 7.21 28.9
Equipment Profile Used: System Default
 
Notes

Mash at 150.8 F for 1 hr
Fully clean kettle
Boil to Sanitize (10-15 minutes)
Chill to 87.8 F
pre-acitdify to ph of ~4.2 (lactic acid or phsphoric acid)
Pitch L. Plantarum (ex. Inner Health IBS support )
keep o2 out - Co2 puge
Keep at 87.8 F for 2-3 days until pH is at target ? (3.2 very sour, 3.6 lighter sour tartness)
Boil for 15 minutes
pitch US-05 and package as usual

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  • Last Updated: 2019-09-01 22:04 UTC