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Berliner Weisse

Method: BIAB
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 117 calories (Per 12oz)
Carbs: 10 g (Per 12oz)

Created: Tuesday April 7th 2020

Original Gravity:

1.036

Final Gravity:

1.006

ABV (standard):

3.9%

IBU (tinseth):

7.8

SRM (morey):

3.2

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	American - Pilsner4 lb Pilsner	37	1.8	57.1%
3 lb	American - White Wheat3 lb White Wheat	40	2.8	42.9%
7 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
14 g	Hersbrucker14 g Hersbrucker Hops	Pellet	4	Boil	10 min	3.12	50%
14 g	Lemondrop14 g Lemondrop Hops	Pellet	6	Boil	10 min	4.67	50%
28 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
14 g	Hersbrucker (Pellet) 14 g Hersbrucker (Pellet) Hops	3.12	50%
14 g	Lemondrop (Pellet) 14 g Lemondrop (Pellet) Hops	4.67	50%
28 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Temperature	--	149 °F	90 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Water Agt	Boil	10 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:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 63 B cells required

Omega Yeast Labs - Lactobacillus Blend OYL-605

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:	N/A
Optimum Temp:	68 - 95 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 63 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 20.3 psi Temp: 36 °F CO₂ Level: 3.5 Volumes

Target Water Profile

Glacier RO Profile

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

Notes

Mash @ 149F for 90 minutes. Fill souring keg with wort and cool to 95F (or lacto temp). Sour for 2-3 days (approx PH of 3.3 to 3.7)

Add soured wort to brew kettle and brew for 15 minutes, adding the hops at the 10 minute mark.

Chill wort to pitching temperature and ferment @ 65F for 7 days. Cold crash @ 40F for 2 days and keg. Set keg to 20PSI (3.5 vols) for serving.

Last Updated and Sharing

170

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Brews

Public: Yup, Shared
Last Updated: 2020-06-26 21:35 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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