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Berlinerweisse

Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Post Boil Size: 21.6 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Nikolaj Lasbo
Calories: 128 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)

Created: Wednesday April 1st 2015

Original Gravity:

1.039

Final Gravity:

1.009

ABV (standard):

4.0%

IBU (tinseth):

3.9

SRM (morey):

2.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14.50 lb	German - Wheat Malt14.5 lb Wheat Malt	37	2	50%
14.50 lb	German - Pilsner14.5 lb Pilsner	38	1.6	50%
29 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
3.75 oz	Saaz3.75 oz Saaz Hops		Leaf/Whole	3.5	Boil	8 min	3.89	100%
3.75 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3.75 oz	Saaz (Leaf/Whole)		3.89	100%
3.75 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
10.2 gal	Infusion	165 °F	149 °F	60 min
17.1 gal		180 °F	180 °F	--
Starting Mash Thickness: 1.4 qt/lb

Yeast

Wyeast - German Ale 1007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	55 - 68 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 738 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
.7 ml a gallon to reach 5.36 target mash ph
Mash Chemistry and Brewing Water Calculator

Notes

10 millions cells/ml of lactobacillus is best

Sparge water: 4 gals

4.12 PH when drinking

Batch #3 with meyer lacto 2 liter starter built one week in advance at 90 degrees. Wort ph 4.6 when put in fermenter. Used ~8 IBUs. OG: I.036

Batch #4 (Brewed 2.10.16): Sour mashed for two days. OG 1.040. Used 1 oz Sorachi Ace at flameout. 1.012 gravity after 5 days.

Batch #5 3/19
OG: 1.044
Fermented w/ meyer starter

Batch #6 1/18/20
OG: 1.032. 10 minutes with Saaz and Irish moss boil. 20 gal batch. Moved to FV at 100 degrees pitched 4 cartons mango goodbelly. Will ride for 48 hours. Pitch us05 after 2days.

After 12 hours, FB dropped to 75 degrees. Trying to bring it up to 90 today. No lactic acid production. I may have overhopped. After 48 hours, no tartness. But did rise to 110. Too hot for plantarum, but still must be due to hops. Brewing it again.

Batch #7 1/20/20 OG 1.033. Less than 30 min mash. Sparse water was 200 degrees. 10 min boil with Irish moss and no hops. Moving to FV at 110 degrees and will go get 4 mango goodbellies today.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-01-20 19:10 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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