Berliner Weiss 050720 - Beer Recipe - Brewer's Friend

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Berliner Weiss 050720

160 calories 14.3 g 12 oz
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 4.3 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Thursday May 7th 2020
1.049
1.009
5.2%
11.1
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - DME Bavarian Wheat3 lb DME Bavarian Wheat 44.6 3 50%
3 lb Briess - DME Pilsen Light3 lb DME Pilsen Light 45 2 50%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Sorachi Ace5 g Sorachi Ace Hops Pellet 12.9 Boil 30 min 5.84 20%
20 g Sorachi Ace20 g Sorachi Ace Hops Pellet 11.1 Boil 5 min 5.21 80%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Calcium Chloride (anhydrous) Water Agt Mash 2 days
0.25 tsp Acetic acid Water Agt Mash 2 days
1 qt Goodbelly (Pomegranate Blackberry) Other Mash 15 days
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 5.38 g | 21.5 qt) 4.55 18.2  
Volume increase from sugar/extract (early additions) 0.45 1.8  
Pre boil volume (equipment estimates 5.83 g | 23.3 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 4.3 17.2  
Top off amount 1.2 4.8  
Going into fermentor 5.5 22  
Total: 5.75 23
Equipment Profile Used: System Default
 
Notes

5 Gal Wal-Mart RO in Mash and Boil, Kettle sour in Mash and Boil
Heated to 165, added DME and brought to boil.
Cooled to 100.F and added Goodbelly ( approximately 15:00 05/07/20).
Set temp to 110.F.
05/08/20 10:00 raised temp to 115.F
05/09/20 PH approximately 3.7, raised to boil and added hops.
4.5 Gal at approximately 1.059, dilute to 5.4 Gal with filtered tap H2O.
Hydrometer 1.050
05/12/20
SG 1.016, pretty good
05/18/20 1.008-1.010

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  • Last Updated: 2020-05-17 22:39 UTC