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Tommys berliner

101 calories 10 carbs
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 101 calories (Per 355mL)
Carbs: 10 g (Per 355mL)
Created Tuesday August 6th 2019
1.031
1.007
3.18%
7.76
2.68
6
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
2 kg German - Floor-Malted Bohemian Pilsner2 kg Floor-Malted Bohemian Pilsner 38 1.8 50%
2 kg German - Floor-Malted Bohemian Wheat2 kg Floor-Malted Bohemian Wheat 38 2 50%
4 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 30 min 7.76 100%
 
Mash Guidelines
Amount Description Type Temp Time
16 L Temperature 55 °C 15 min
16 L Temperature 66 °C 90 min
16 L mash out Temperature 77 °C 20 min
L sparge until 1.051og Sparge 77 °C 20 min
Starting Mash Thickness: 4 L/kg
 
Yeast
Wyeast - Lactobacillus 5335
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
16 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
Wyeast - Kölsch 2565
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

After mashing boil for 20 mins without hops. Transfer to second vessel and let cool down to 25-30C. Pitch lactobasillicus. Hold temperature until ph is 3.45-3.5.

Transfer back to kettle and boil for 90 minutes. Add hops at 30 mins. Dillute until OG 1.031. Cool down to 18C and transfer to fermenter. Oxygenate and pitch Kölsch yeast.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-08-06 23:09 UTC
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