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Mixed Berries

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.58 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)

Created: Wednesday September 28th 2022

Original Gravity:

1.067

Final Gravity:

1.013

ABV (standard):

7.2%

IBU (tinseth):

14.7

SRM (morey):

4.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	Admiral - Organic Pilsner Malt9 lb Organic Pilsner Malt	37	1.9	60%
4 lb	Briess - Wheat Malt, White4 lb Wheat Malt, White	39.1	2.5	26.7%
0.50 lb	Rice Hulls0.5 lb Rice Hulls	0	0	3.3%
1 lb	Briess - Carapils Malt1 lb Carapils Malt	34.5	1.5	6.7%
0.50 lb	German - Acidulated Malt0.5 lb Acidulated Malt	27	3.4	3.3%
15 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil at 212 °F	60 min	10.77	50%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil at 212 °F	10 min	3.91	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Saaz (Pellet) 1.9999999954251 oz Saaz (Pellet) Hops		14.68	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.87 gal		Strike	165 °F	152 °F	60 min
Starting Mash Thickness: 1.3 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
49 oz	raspberries		Flavor	Secondary	3 days
49 oz	blackberries		Flavor	Secondary	3 days

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 130 B cells required

White Labs - Lactobacillus Brevis

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	70 - 95 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 130 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 13.36 psi Temp: 39 °F CO₂ Level: 2.65 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

Sour beer holding temp @ 100 degrees for 36-48 hours to achieve PH of 3.2 - 3.3.
Post fermentation, crash beer to 39 degrees, transfer to secondary off of yeast and on top of raspberry & blackberry fruit puree for 2 - 3 days.
Transfer to keg & carb.

Last Updated and Sharing

217

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Brews

Public: Yup, Shared
Last Updated: 2023-01-24 17:22 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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