Peach Berliner Weisse Beer Recipe | All Grain Berliner Weisse by Dick Smallhorn | Brewer's Friend
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Peach Berliner Weisse

133 calories 11.5 g 12 oz
Beer Stats
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
1.041
1.007
4.4%
3.1
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Batch Sparge 165 °F 150 °F 60 min
 
Other Ingredients
Amount Name Cost 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).

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