Blackberry Berliner Weisse

Method: Partial Mash
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 35% (brew house)
Source: www.craftedpours.com
Calories: 130 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)

Created: Sunday May 21st 2017

Original Gravity:

1.040

Final Gravity:

1.008

ABV (standard):

4.1%

IBU (tinseth):

11.1

SRM (morey):

3.2

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
54 oz	Blackberry54 oz Blackberry	3.6	0	34.9%
3.30 lb	Liquid Malt Extract - Wheat3.3 lb Liquid Malt Extract - Wheat	35	3	34.1%
2.50 lb	Dry Malt Extract - Extra Light2.5 lb Dry Malt Extract - Extra Light	42	2.5	25.8%
8 oz	German - Acidulated Malt8 oz Acidulated Malt	27	3.4	5.2%
9.67 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	3.7	Boil	40 min	7.92	76.9%
0.30 oz	Northern Brewer0.3 oz Northern Brewer Hops	Pellet	4.9	Boil	40 min	3.15	23.1%
1.30 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Tettnanger (Pellet)	7.92	76.9%
0.30 oz	Northern Brewer (Pellet)	3.15	23.1%
1.30 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1 gal		Temperature	--	148 °F	60 min
1 gal		Sparge	--	170 °F	--

Yeast

White Labs - Berliner Weisse Blend WLP630

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 70 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 113 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Start with 14.5 cups blackberries puree and strain to leave seeds behind.

Recipe only calls for Tettnang, but the Alpha % was lower on the bag I got and wasn't getting to the recipe's desired 12 IBU's so I decided to add a little leftover German Northern Brewer to bring them up a tad.

Ferment at 65-68 degrees.

Rack to keg or secondary and age for 4 months. (Test small sample monthly to see how sourness progresses. Longer aging will increase the sour flavors.)

View Count: 1076
Brew Count: 1
Last Updated: 2017-06-11 23:02 UTC

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