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Peach Berliner Weisse

Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Richard MacKenzie
Calories: 133 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)

Created: Friday May 14th 2021

Original Gravity:

1.041

Final Gravity:

1.007

ABV (standard):

4.4%

IBU (tinseth):

3.1

SRM (morey):

3.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 lb	American - Pilsner4.5 lb Pilsner	37	1.8	50%
4 lb	American - Wheat4 lb Wheat	38	1.8	44.4%
8 oz	Rice Hulls8 oz Rice Hulls	0	0	5.6%
9 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Domestic Hallertau1 oz Domestic Hallertau Hops		Pellet	3.9	Boil	5 min	3.09	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Domestic Hallertau (Pellet)		3.09	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Batch Sparge	165 °F	150 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
5 lb	peach puree	Flavor	Secondary	--
0.05 oz	Whirlfloc	Fining	Boil	15 min.
1 qt	mango good belly probiotic	Water Agt	Mash	--

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) 75 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.9 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

Notes

Mash and collect enough wort to do a 15 minute boil to pasteurize. Chill to 95-100F (35-38C). Measure pH. Pitch quart of Good Belly Probiotic Juice Drink into kettle. Hold temperature at 95-100F for 24-72 hours. pH should be between 3.2-3.6. Place kettle back on fire, hop and boil as normal. Chill and rack to carboy. Pitch K97 yeast at 70, ferment at 68F (20C) for 3-4 days.

Peaches: Purchase 5 lbs (2.25 kg) of frozen peaches. Thaw, puree, and refreeze. After primary fermentation is complete, rack beer into secondary vessel on top of the peach puree. Check daily to punch down floating fruit to avoid mold. Leave for 7-14 days (to taste).

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-05-14 12:40 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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