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23. A. Berliner Weisse

87 calories 7.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 70% (brew house)
Source: ATGANI Brew Co
Calories: 87 calories (Per 330ml)
Carbs: 7.5 g (Per 330ml)
Created: Saturday April 25th 2020
1.029
1.005
3.1%
5.2
2.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg German - Pilsner1 kg Pilsner 38 1.6 50%
1 kg Belgian - Unmalted Wheat1 kg Unmalted Wheat 36 2 50%
2 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 20 min 5.17 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 ml Lactic Water Agt Mash 0 min.
1 each Whirl Water Agt Boil 15 min.
 
Yeast
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
-
Optimum Temp:
16 - 35 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 38 B cells required
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 38 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 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
16 L Strike 66 °C 66 °C 90 min
Mash Out Temperature 77 °C 77 °C 10 min
3 L 77 °C 77 °C --
Mash Boil 100 °C 100 °C 5 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 5.4
Mash volume with grains 6.7
Grain absorption losses -2
Remaining sparge water volume (equipment estimates 18.3 L) 16.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.8 L) 19
Boil off losses -5.7
Post boil Volume (equipment estimates 15.1 L) 17
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 16.9 L) 15
Total: 21.9  
Equipment Profile Used: System Default
 
Notes

Batch was split

a. 10L onto sour cherries for a week
b. 5L base version bottles

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  • Last Updated: 2020-07-03 06:25 UTC