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Berliner Weisse

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 7.6 °P (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Stephen Barnett
Calories: 114 calories (Per 12oz)
Carbs: 10.1 g (Per 12oz)

Created: Thursday March 19th 2020

Original Gravity:

8.8 °P

Final Gravity:

1.6 °P

ABV (standard):

3.8%

IBU (tinseth):

5.2

SRM (morey):

2.7

Mash pH

4.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	German - Pilsner4 lb Pilsner	38	1.6	50%
3.20 lb	German - Wheat Malt3.2 lb Wheat Malt	37	2	40%
0.80 lb	German - Acidulated Malt0.8 lb Acidulated Malt	27	3.4	10%
8 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.30 oz	Hallertau Tradition (Germany)		Pellet	5	Boil	60 min	5.23	100%
0.30 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.30 oz	Hallertau Tradition (Germany) (Pellet)		5.23	100%
0.30 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2.8 gal		Infusion	164 °F	152 °F	30 min
6.2 gal		Sparge	170 °F	170 °F	15 min

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - German Ale Yeast K-97

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 76 B cells required

White Labs - Lactobacillus Brevis

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	70 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 76 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 19.92 psi Temp: 32 °F 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

This beer style is of German origin (historically brewed in and around Berlin). I incorporated German ingredients where I could such as the malt, yeast, and hops. I used all German malts (pilsner, malted wheat, and acidulated malt). I used acidulated malt to bring the pH down in the mash without having to use acid to stay true to the Reinheitsgebot. I chose to use the noble hop Hallertau. The yeast is a German ale yeast (Fermentis K-97).

I was originally planning to use Lactobacillus delbruekii because it only makes lactic acid. However, when it was added into the recipe, it raised the final gravity. I decided to use the heterofermentative species brevis to keep my stats in line with the BJCP standards. (delbruekii had a final gravity of 5.2 plato whereas brevis had a final gravity of 1.6 plato).

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-03-19 20:43 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

Discussion about this recipe:

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ASZanella • 03/25/2020 at 12:38pm
Solid traditional recipe. Your mash pH is fairly low at 4.73. Remember, we want to be in the 5.2-5.6 range for enzymatic activity, but also the ability to lauter -- that much wheat will gum up fairly quickly! Some of the acidulated malt will need to be cut. The mash/sparge volumes and mash salts are also true to style.

As for the issue with the FG and lactobacillus, that's a trick of BrewersFriend programming. The saccharomyces strain is doing the bulk of the fermentation and the lactobacillus has little to do with it's attenuation. Regardless, Lb. brevis is acceptable (and tastier) because you are doing a cofermentation.

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