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Berliner Weisse v1 (on raspberries)

Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 1.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.020 (recipe based estimate)
Efficiency: 74% (brew house)
Source: kzammito
Calories: 107 calories (Per 12oz)
Carbs: 9.5 g (Per 12oz)

Created: Saturday March 3rd 2018

Original Gravity:

1.033

Final Gravity:

1.006

ABV (standard):

3.6%

IBU (tinseth):

5.0

SRM (morey):

3.0

Mash pH

5.1

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.85 lb	American - Pilsner0.85 lb Pilsner	37	1.8	48.6%
0.75 lb	American - White Wheat0.75 lb White Wheat	40	2.8	42.9%
0.15 lb	American - Vienna0.15 lb Vienna	35	4	8.6%
1.75 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.10 oz	Domestic Hallertau0.1 oz Domestic Hallertau Hops		Pellet	3.9	Boil	30 min	4.98	100%
0.10 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.10 oz	Domestic Hallertau (Pellet)		4.98	100%
0.10 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2.46 gal		Infusion	--	150 °F	60 min

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	64 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 35 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Hoppy Pale

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
70	3	15	91	55	0
Gypsum - 0.75 gram Calc. Chloride - 1.75 gram Epsom Salt - 0.25 gram Baking Soda - 0.5 gram Lactic Acid - 1.5ml Chloride / Sulfate - 1.64 Mash PH - 5.17 ------------------------------------------------------ Souring (Post-Mash): Lactic acid - 2ml Good Belly (Mango) - 1 shot
Mash Chemistry and Brewing Water Calculator

Notes

BIAB Notes:

Total Water Needed - 2.46 gallons (2 gallons + 58.5 fl. oz.)
Strike Temp - 153
Total Mash Volume - 2.6 gallons
Pre-Boil Volume - 2.4 gallons
Post-Boil Volume - 1.4 gallons
Into Fermentor - 1.25 gallons

bring wort to around 4.5ph (with lactic acid) before adding good belly

3.4 or 3.3 ph for souring (good belly mango shots) - 24-48
Hours around 75-90F
____________________

Fermentation Schedule:

Day 4 - Add fruit after fermentation is complete with .25tsp of pectic enzyme
Day 11 - Remove fruit and keg

Last Updated and Sharing

459

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Brews

Public: Yup, Shared
Last Updated: 2018-12-06 04:10 UTC

System Default

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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