Going Down Down, in a Berliner Round - Beer Recipe - Brewer's Friend

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Going Down Down, in a Berliner Round

94 calories 8.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.021 (recipe based estimate)
Post Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 97%
Calories: 94 calories (Per 12oz)
Carbs: 8.1 g (Per 12oz)
Created: Monday May 25th 2020
1.029
1.005
3.2%
3.0
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Belgian - Unmalted Wheat2 lb Unmalted Wheat 36 2 35.2%
1 lb Gladfield - German Pilsner Malt1 lb German Pilsner Malt 37.3 2.03 17.6%
14 oz Finland - Pale Ale Malt14 oz Pale Ale Malt 36 2 15.4%
7 oz American - Pale 6-Row7 oz Pale 6-Row 35 1.8 7.7%
7 oz Flaked Oats7 oz Flaked Oats 33 2.2 7.7%
3.50 oz Flaked Barley3.5 oz Flaked Barley 32 2.2 3.8%
2.50 oz German - Acidulated Malt2.5 oz Acidulated Malt 27 3.4 2.7%
1 oz Belgian - Special B1 oz Special B 34 115 1.1%
8 oz American - Rice Hulls8 oz Rice Hulls 0 0 8.8%
91 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 5 min 3.03 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 qt Gooodbelly Mango Probiotic Other Boil 0 min.
1 tsp Wyeast - Beer Nutrient Water Agt Mash 0 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 18.75 psi       Temp: 40 °F       CO2 Level: 3.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.43 gal Strike 120 °F 113 °F 30 min
0.9 qt Decoction 212 °F 125 °F 20 min
2.8 qt Decoction 212 °F 148 °F --
4.5 gal Batch Sparge -- 170 °F --
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 1.42 5.7  
Mash volume with grains 1.88 7.5  
Grain absorption losses -0.71 -2.8  
Remaining sparge water volume (equipment estimates 6.83 g | 27.3 qt) 6.44 25.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.29 g | 29.2 qt) 6.9 27.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.86 31.4
Equipment Profile Used: System Default
 
Notes

Target a mash pH of 5.43. Use a step mash with two decoctions, resting at 113°F (45°C) for 30 minutes, 125°F (52°C) for 20 minutes, 148°F (64°C) for 20 minutes, and a mash out at 170°F (77°C). OG Should be 1.032

Boil 90 minutes. Chill to 90°F (32°C). Pitch Goodbelly mango probiotic drink at 90°F (32°C) in boil kettle. Top headspace with CO2 and cover tightly.

Monitor pH every few hours, targeting a pH of 4.5 (after 48 hours, pH was 4.3).

Ramp temperature up to 190°F (88°C) and hold for 10 minutes to kill lactic acid bacteria.

Chill to 65°F (18°C). Pitch a very large starter of Wyeast 3711 French Saison yeast (diastaticus). Let rise to an ambient temp of 72°F (22°C).

Check gravity after 9 days: it should be at 1.012 with lots of acetaldehyde, which is typical of 3711 French Saison yeast. Pitch starter of Voss Kveik plus House bugs including Pediococcus, Lactobacillus, and Brettanomyces.

After 2 months aging in a stainless 5 gal. (18.9 L) keg, final pH should be 3.67, and final gravity 1.006.

Based off of "Trail Dog Berliner Bites" from the American Homebrewer's Association.

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  • Last Updated: 2020-05-25 19:07 UTC