Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Berliner Weisse

113 calories 9.1 g 12 oz
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 8 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Milk the Funk
Calories: 113 calories (Per 12oz)
Carbs: 9.1 g (Per 12oz)
Created Wednesday October 19th 2016
1.035
1.005
3.98%
3.75
2.52
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 70%
3 lb German - Wheat Malt3 lb Wheat Malt 37 2 30%
10 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 4 Mash 0 min 3.75 100%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.25 gal Infusion 145 °F 60 min
6.5 gal Fly Sparge 170 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 199 B cells required
Omega Lactobacillus Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 199 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Steps

  1. 1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.
  2. Mash in at 145°f for 60 minutes; if hops have to be used, then make sure to add the hops to the mash.
  3. Sparge as normal.
  4. Bring the wort to a boil and then turn the heat off.
  5. Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion.
  6. Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.
  7. After the souring phase, chill the soured wort down to ~70°F and pitch WLP644 Trois (boiling to kill the Lactobacillus before adding the WLP644 Trois is optional; see kettle souring). You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.
  8. Rack or transfer off as normal to bottles or a keg.
Last Updated and Sharing
 
487
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-11-09 23:05 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
https://www.brewersfriend.com/