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Fruit Berliner Weisse

Method: BIAB
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 41.57 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.024 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 109 calories (Per 500ml)
Carbs: 10.3 g (Per 500ml)

Created: Thursday January 16th 2025

Original Gravity:

1.024

Final Gravity:

1.005

ABV (standard):

2.5%

IBU (tinseth):

6.9

SRM (morey):

2.2

Mash pH

5.8

Cost $

87.09

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
1.50 kg	Innomalt - Pils Moderne1.5 kg Pils Moderne	$ 2.36 / kg $ 3.54	37	1.8	35.3%
1.50 kg	Innomalt - Ble Rouge Malté (Red Wheat Malt)	$ 2.76 / kg $ 4.14	36.3	2	35.3%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	$ 5.75 / kg $ 2.88	33	2.2	11.8%
0.50 kg	OiO - Raw Wheat0.5 kg Raw Wheat	$ 3.30 / kg $ 1.65	36.8	2.5	11.8%
0.25 kg	American - Carapils (Dextrine Malt)0.25 kg Carapils (Dextrine Malt)	$ 4.90 / kg $ 1.23	33	1.8	5.9%
4.25 kg / $ 13.43

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
15 g	Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops	$ 74.00 / kg $ 1.11	Pellet	3.8	Boil	15 min	2.29	50%
15 g	Huell Melon15 g Huell Melon Hops	$ 20.00 / kg $ 0.30	Pellet	7.6	Boil	15 min	4.57	50%
30 g / $ 1.41

Show Summary View

Amount	Variety	Cost	IBU	Bill %
15 g	Hallertau Mittelfruh (Pellet)	$ 74.00 / kg $ 1.11	2.29	50%
15 g	Huell Melon (Pellet) 15 g Huell Melon (Pellet) Hops	$ 20.00 / kg $ 0.30	4.57	50%
30 g / $ 1.41

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
35 L		Infusion	68 °C	65 °C	--
10 L		Sparge	75 °C	--	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1.50 g	Baking Soda		Water Agt	Mash	1 hr.
0.50 g	Calcium Chloride (dihydrate)		Water Agt	Mash	1 hr.
0.50 g	Gypsum		Water Agt	Mash	1 hr.
1 tbsp	Amylase		Water Agt	Mash	45 min.
1,000 g	Corn Sugar	$ 1.65 / kg $ 1.65	Other	Boil	15 min.
5 g	Irish Moss		Fining	Boil	15 min.
5 g	Yeast Nutrient		Other	Boil	15 min.
4,800 g	mango	$ 11.50 / kg $ 55.20	Flavor	Primary	1 days
$ 56.85

Yeast

Lallemand - WildBrew Philly Sour

Amount:	2 Each	Cost:	$ 7.70 / each $ 15.40
Attenuation (custom):	78%	Flocculation:	High
Optimum Temp:	20 - 25 °C	Starter:	No
Fermentation Temp:	22 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 85 B cells required

$ 15.40 Yeast Pitch Rate and Starter Calculator

Priming

Method: MapleSyrup Amount: 500 Temp: 20 °C CO₂ Level: 3.5 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
Mash Chemistry and Brewing Water Calculator

Notes

Mash at 65°C for 60 minutes. Boil for 15 minutes.

Split the batch into 2 fermenters (20L each, 5.3 gallons). At high krausen (24 hours after pitching yeast), add 2.4 kg of fruit mix to each fermenter.

Fermenter 1:

2.4 kg of mixed fruits (Mango, Peaches, Pineapples, Passion Fruit, Strawberries)

Fermenter 2:

2.4 kg of mixed fruits (Cherries, Strawberries, Raspberries, Blueberries, Blackberries

Note: The fruit addition will add about 1.005 gravity points, bringing the ABV from 2.5% to 3%

Recipe Photos