Tyler's Raspberry Berliner Weisse - Beer Recipe - Brewer's Friend

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Tyler's Raspberry Berliner Weisse

128 calories 12.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 128 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)
Created: Sunday September 8th 2019
1.039
1.009
4.0%
14.2
3.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Bohemian Pilsner5 lb Bohemian Pilsner 38 1.9 55.6%
3 lb American - Wheat3 lb Wheat 38 1.8 33.3%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 90 min 14.24 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Stump Springs North Ogden, Utah, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 148 °F 60 min
Infusion -- 168 °F 10 min
Temperature -- 208 °F 15 min
Temperature -- 95 °F 2400 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.16 g | 36.7 qt) 8.88 35.5  
Mash volume with grains (equipment estimates 9.88 g | 39.5 qt) 9.6 38.4  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

Kettle sour instructions post mash:

Boil 15 min to sterilize wort and equipment.
Cool wort to 95F and adjust ph down to 4.5.
Add .5 container of Probiotic drink.
Allow to sit 24-48 hours (or until desired level of sourness is achieved).
Heat to a boil (for 90 minutes total) to proceed with normal brew process.

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  • Last Updated: 2020-01-01 01:06 UTC