Berliner Weisse - Beer Recipe - Brewer's Friend

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Berliner Weisse

100 calories 8.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 100 calories (Per 12oz)
Carbs: 8.4 g (Per 12oz)
Created: Monday September 16th 2019
1.031
1.005
3.4%
4.4
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Bestmalz - Wheat Malt2.5 lb Wheat Malt 37 2.2 41.7%
2.50 lb German - Pilsner2.5 lb Pilsner 38 1.6 41.7%
0.50 lb Bestmalz - BEST Acidulated0.5 lb BEST Acidulated 35.9 2.81 8.3%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 8.3%
6 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 15 min 4.39 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Lactic Acid Water Agt Mash 0 min.
1 each Lactobascillus Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 52 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.52 psi       Temp: 45 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
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
6.5 gal Steeping -- 133 °F 60 min
Steeping -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.63 10.5  
Mash volume with grains 3.11 12.4  
Grain absorption losses -0.75 -3  
Remaining sparge water volume (equipment estimates 4.14 g | 16.6 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.77 g | 23.1 qt) 6 24  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.3 21.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.3 g | 21.2 qt) 5 20  
Total: 7 28
Equipment Profile Used: System Default
 
Notes
  1. Mash
  2. Boil for 15mins
  3. Cool to 95F
  4. Test pH
  5. Add lactic acid to achieve pH 4.5
  6. Add lactobascillus
  7. Rest for 24hrs
  8. Test pH. Target 3.5.
  9. Boil for 15mins with hop addition
  10. Cool to pitching temp
  11. Add yeast and ferment for 10-14 days.
  12. Keg and carb it up and drink!
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-10-11 16:17 UTC