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MTF Berliner Weisse

110 calories 10 carbs
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 73% (brew house)
Source: John LaFramboise
Hop Utilization: 99%
Calories: 110 calories (Per 12oz)
Carbs: 10 g (Per 12oz)
Created Friday May 15th 2020
1.034
1.006
3.66%
5.39
2.6
5.76
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
2.25 lb American - Wheat2.25 lb American - Wheat 38 1.8 30%
5.25 lb American - Pilsner5.25 lb Pilsner 37 1.8 70%
7.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.38 oz Hallertau Mittelfruh0.38 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 5.39 100%
 
Mash Guidelines
Amount Description Type Temp Time
2.8 gal Infusion 145 °F 60 min
mash out Temperature 168 °F 10 min
5.3 gal Fly Sparge 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
2017 CWD Water (Essex Jct, VT, USA)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

http://www.milkthefunk.com/wiki/Berliner_Weissbier

Steps

1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.
Mash in at 145°f for 60 minutes; if hops have to be used, then make sure to add the hops to the mash.
Sparge as normal.
Bring the wort to a boil and then turn the heat off (no need to boil for more than a couple of minutes).
Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See How to Pre-Acidify for instructions.
Chill the wort down to 95°f and transfer to a cleaned and sanitized carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required. Purging with CO2 is optional but not necessary (see effects of oxygen on Lactobacillus for more details on common misunderstandings about Lactobacillus and oxygen exposure).
After the souring phase, chill the soured wort down to ~70°F and pitch WLP644 Trois (boiling to kill the Lactobacillus before adding the WLP644 Trois is optional; see kettle souring). You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.
Rack or transfer off as normal to bottles or a keg.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-05-15 03:20 UTC
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