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Bretted Berliner Weisse

111 calories 8.7 g 330 ml
Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 70% (brew house)
Source: James Bird
Calories: 111 calories (Per 330ml)
Carbs: 8.7 g (Per 330ml)
Created Sunday April 12th 2015
1.037
1.005
4.27%
7.02
2.81
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg German - Pilsner2.2 kg Pilsner 38 1.6 66.7%
1.10 kg Flaked Wheat1.1 kg Flaked Wheat 34 2 33.3%
3.3 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Columbus5 g Columbus Hops Pellet 14.6 Boil 20 min 7.02 10.6%
42 g Mosaic42 g Mosaic Hops Pellet 12.4 Dry Hop 4 days 89.4%
47 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
22 L Infusion 65 °C 60 min
3 L Sparge 77 °C 5 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 132 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Göteborg - 2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 2 15 11 24 70
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=SWBX9XX
Mash Chemistry and Brewing Water Calculator
 
Notes

14th April 2015 - Mashed at 65oC. Aimed for mash pH of 5.2 (predicted) using:
Lactic Acid (88%): 5.3 mL added to strike water.

23L at 1.035.

pH adjusted to 4.6 after running off to kettle. Bubbled CO2 through the wort to remove oxygen and then wrapped the surface with plastic wrap to avoid oxygen in headspace. Incubated for 10 days between 35-48oC till pH had dropped to 3.3. Added grain 3 times as seemed to stall at pH 4 for quite some time.

24th April 2015 - Boiled, chilled and fermented at 24oC with a brett / sacc starter from 2 bottles of Vieille Ville. 19L at 1.032. Some fermentation of sugars from lactic acid bacteria had reduced preboil gravity to 1.029...

Fri 15th May - Dry hopped with 42g Mosaic

Mon 18th May - Gelatine added to primary and fermentor cold crashed in a fridge set to -1oC.

Tues 19th May - Kegged and pressure set to 1 bar. FG 1.004 so 3.5% ABV.

Tastes great. Nice lactic tang, very drinkable. No apparent Brett character but could be over powered by the acid. No off flavors detected. Ever so slight "grainy" aftertaste that I get in a lot of berliner weisses. Not sure what it is, but at a much lower level than a lot of commercial examples.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-05-25 09:40 UTC
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