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Washingtonian "Raw" Weisse

Method: All Grain
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 108 calories (Per 12oz)
Carbs: 11 g (Per 12oz)

Created: Tuesday December 11th 2018

Original Gravity:

1.033

Final Gravity:

1.008

ABV (standard):

3.3%

IBU (tinseth):

6.0

SRM (morey):

2.8

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
8.25 lb	American - Pilsner8.25 lb Pilsner		37	1.8	100%
8.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Sterling1 oz Sterling Hops	Pellet	6.6	Boil at 162 °F	15 min	6.04	50%
1 oz	Sterling1 oz Sterling Hops	Pellet	6.6	Dry Hop	5 days		50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Sterling (Pellet)		6.04	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	Sacch Beta	Temperature	--	146 °F	60 min
	Hops	Decoction	--	212 °F	15 min
	Sacch Alpha	Temperature	--	162 °F	20 min
	Mash Out	Temperature	--	173 °F	10 min
	Pasteurise	Temperature	--	208 °F	1 min
Starting Mash Thickness: 1.85 qt/lb

Yeast

Wyeast - German Ale 1007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	55 - 68 °F	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Braukaiser Edel Hell

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	0	0	50	100	0
100 ppm Calcium, 50 ppm of Chloride and 100 ppm of Sulfite. You could also try using a 2:1 chloride:sulfite ratio for a thicker mouthfeel.
Mash Chemistry and Brewing Water Calculator

Notes

Bootleg Biology Sour Weapon L
WY1007 German Ale
WLP645 Brett C

http://wilder-wald.com/2017/12/08/historic-berliner-weisse-homebrew-recipe/

For water target roughly 100 ppm Calcium, 50 ppm of Chloride and 100 ppm of Sulfite. Just before mash out draw a thin decoction and boil the hops in it for 15 minutes, add it to the mash while raising the temperature to mash out. After lautering do not boil the wort, just heat the wort to 98°C to pasteurize then cool. Pre-acidify the wort to a pH of 4.5 for foam stability. Ferment at room temperature (18-20°C) for roughly 3 months. Carbonate to 7-9 g/l CO2 (3.5-4.5 volumes), use heavy bottles.

Hop in mash or hop in decoction?
http://wilder-wald.com/2017/11/10/mashing-of-berliner-weisse/
"1.5kg hops per 100kg malt".
aka 0.015kg hops per 1kg malt.
That would be 1.979 oz for 8.25 lb alt.

http://www.eatplantsdrinkbeer.com/drinkbeer/2017/6/16/no-boil-berliner-weisse

Last Updated and Sharing

328

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Brews

Public: Yup, Shared
Last Updated: 2018-12-12 00:14 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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