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Lou Reed's Berlin (er Weisse)

Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Dustin Keeler and Sour Beer Blog Cale Baker
Calories: 114 calories (Per 12oz)
Carbs: 11.3 g (Per 12oz)

Created: Friday July 12th 2019

Original Gravity:

1.035

Final Gravity:

1.008

ABV (standard):

3.6%

IBU (tinseth):

8.1

SRM (morey):

3.1

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	American - White Wheat3 lb White Wheat	40	2.8	40.5%
4 lb	German - Bohemian Pilsner4 lb Bohemian Pilsner	38	1.9	54.1%
0.40 lb	German - Acidulated Malt0.4 lb Acidulated Malt	27	3.4	5.4%
7.40 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.60 oz	Tettnanger0.6 oz Tettnanger Hops		Pellet	4.5	Boil	30 min	8.12	100%
0.60 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.60 oz	Tettnanger (Pellet)		8.12	100%
0.60 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 g	Gypsum		Water Agt	Mash	0 min.
2 g	Calcium Chloride (dihydrate)		Water Agt	Mash	0 min.

Yeast

Omega Yeast Labs - Lactobacillus Blend OYL-605

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	N/A
Optimum Temp:	68 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 70 B cells required

Wyeast - German Ale 1007

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Low
Optimum Temp:	55 - 68 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 70 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.75 Volumes

Target Water Profile

Beaverton Public Water (Bull Run)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Souring technique taken from:
http://sourbeerblog.com/designing-brewing-berliner-weisse/

Step Mash: 15 minutes at 130° F, 60 minutes at 155° F, then 5 minutes at 168° F.

Boil wort for 15+ minutes, then cool to 95° F and transfer into Lactobacillus fermentation vessel, or leave in kettle if kettle souring. As an additional precaution, it is recommended to pre-acidify the wort to pH 4.5 with lactic acid.

Pitch an appropriately sized Lactobacillus culture of your choosing. Hold at the preferred temperature, usually around 100 to 110 F, for that strain until you reach your desired pH. (The Lactobacillus I chose was the blend from Omega Yeast, which sours quickly at lower temps, I held at 85 for almost 48 hours and it the tartness was perfect) Transfer wort back to boil kettle or re-fire kettle with souring wort already inside. Boil for 90 minutes.

Cool wort to 62° F, oxygenate, and pitch healthy starter of German Ale / Kolsch yeast at an appropriate cell count, a starter is suggested. Ferment at 62° F for 5 to 7 days. Optional Cold Crash

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-08-24 01:10 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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