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Cherry Berlinerweiss

Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.56 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)

Created: Wednesday June 18th 2025

Hibiscus Wheat

by eschmehl

OG: 1.047 FG: 1.008 ABV: 5.0% IBU: 23

German Wheat by Way of Pasco

by Wiregrass Brewing Company

OG: 1.060 FG: 1.014 ABV: 6.0% IBU: 27

Original Gravity:

1.050

Final Gravity:

1.012

ABV (standard):

5.1%

IBU (tinseth):

25.5

SRM (morey):

4.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	American - Pilsner6 lb Pilsner	37	1.8	50%
6 lb	American - White Wheat6 lb White Wheat	40	2.8	50%
12 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Tettnanger1.5 oz Tettnanger Hops		Pellet	4.5	Boil	60 min	25.52	100%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	Tettnanger (Pellet)		25.52	100%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.1 gal		Strike	161 °F	152 °F	60 min
	Sour mash	Infusion	--	--	--
Starting Mash Thickness: 2 qt/lb Starting Grain Temp: 50 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 lb	Sour cherries		Flavor	Boil	15 min.
5 lb	Sour cherries		Flavor	Secondary	14 days

Yeast

White Labs - American Hefeweizen Ale Yeast WLP320

Amount:	1 Each	Cost:
Attenuation (avg):	72.5%	Flocculation:	Low
Optimum Temp:	65 - 69 °F	Starter:	No
Fermentation Temp:	110 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

Wyeast - Lactobacillus 5335

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	-
Optimum Temp:	60 - 95 °F	Starter:	No
Fermentation Temp:	110 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 19.83 psi Temp: 40 °F CO₂ Level: 3.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
25% RO 75% filtered tap
Mash Chemistry and Brewing Water Calculator

Notes

SOUR MASH;

Take 1/2 the Pilsner malt and inoculate w/ WYeast 3555

Mash 3lbs of the Pilsner at 162 for 40min.
Chill to 120, pitch Wyeast 3555
Seal from O2 w/ plastic and gas. Hold @120
Aim for a PH 30-3.5 (2-3days)

Mash the rest of the grist normally, add sour mash @ dough in. Add 1.5qt of boiling water to sour mash to step up to 152 before adding to main mash.

Pasteurize cherries in secondary by boiling them in a bag for 15.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-06-18 03:06 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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