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Proviva Berliner

127 calories 10 carbs
Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Source: James Bird
Calories: 127 calories (Per 355mL)
Carbs: 10 g (Per 355mL)
Created Tuesday February 16th 2016
1.039
1.006
4.22%
0
2.88
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 66.7%
1.5 kg Flaked Wheat1.5 kg Flaked Wheat 34 2 33.3%
4.5 kg Total      
 
Mash Guidelines
Amount Description Type Temp Time
28 L Infusion 65 °C 60 min
5 L Sparge 55 °C 5 min
 
Other Ingredients
Amount Name Type Use Time
0.5 tsp Wyeast Yeast Nutrient Other Boil 20 min.
0.5 tsp Whirlfoc Other Boil 20 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 183 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=H47HBKX
Mash Chemistry and Brewing Water Calculator
 
Notes

Tuesday 16th Feb 2016 - Proviva starter. 3 packets of svarta vinbär och granatäpple superfrukt added to 800 mL of 1.036 wort (about 50 billion bacteria). Pitch temp = 37oC. Overnight temp dropped to 22oC. pH = 3.55 after 11 hrs. after 20 h pH = 3.30.

Also started a stirplate starter of Mangrove Jack M44 West Coast Ale (packet had been open for 6 months). No activity after 24 hrs.

Wednesday 17th Feb 2016 - Mashed in at 67oC.

20 mins. Stirred mash. 64.8oC. pH = 5.70.
40 mins. Stirred mash. 63.8oC. pH = 5.35.
90 mina. Stirred mash. 63oC. pH. 5.30.

Reduced pH to 4.5 using 80% lactic acid (about 7.5 mL) and then bubbled CO2 through.

Preboil gravity = 1.039.

Pitched the whole lacto starter (which was red!) at 48oC. Wrapped the surface with cling film and left overnight.

9 hrs later. Temp = 40oC. pH = 3.90.
16 hrs later. Temp = 30oC. pH = 3.48

Had to boil due to plans. Would have been better to let it drop to pH 3.3 before boiling.

SG had dropped to 1.032. Must have got a yeast infection(!).

Boiled for 40 mins. Added chiller, yeast nutrient and whirlfloc after 20 mins. Chilled to 20oC and aerated before pitching 1 pack of rehydrated US05 (underpitch) after my M44 starter showed no signs of activity after 2 days...

26L @ 1.033. pH = 3.53.

13L dry hopped with 56g Citra for 3 days and then kegged. FG = 1.006. 3.5% ABV. pH = 3.38.
13L had 2 packets of 120 mL of yuzu juice added and left to ferment for another 5 days.

Sunday 6th March 2016 - Kegged Yuzu Berliner. FG = 1.006. 3.5% ABV. pH = 3.25.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-03-06 17:49 UTC
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