Berliner Weisse Fruit Beer - Beer Recipe - Brewer's Friend

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Berliner Weisse Fruit Beer

130 calories 11.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.8 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 130 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)
Created: Tuesday June 2nd 2020
1.040
1.007
4.3%
7.8
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pilsner5 lb Pilsner 37 1.8 53.8%
4 lb American - White Wheat4 lb White Wheat 40 2.8 43%
0.30 lb German - Acidulated Malt0.3 lb Acidulated Malt 27 3.4 3.2%
9.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8 Boil 15 min 7.77 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1 tbsp gelatin Fining Secondary 8 days
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 15.28 psi       Temp: 36 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal BIAB Infusion 157 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.68 g | 30.7 qt) 8.91 35.7  
Mash volume with grains (equipment estimates 8.43 g | 33.7 qt) 9.66 38.6  
Grain absorption losses -1.16 -4.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.27 g | 25.1 qt) 7.5 30  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.8 27.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.8 g | 27.2 qt) 5.5 22  
Total: 8.91 35.7
Equipment Profile Used: System Default
 
Notes

Mash at 152F for 60 min.
Quick Boil for 15 min after mash
Cool to 105F and lower PH to 4.2 with lactic acid additions
Pitch 10 probiotics lactobacillus tablets and purge Oxigen with Co2 or with sparkling wáter.
After 24 - 36 hours PH should be around 3.5.
Return to boil for 15 min and add the hops at 15 min.
Chill to 65F and pitch yeast.
On day 4, rise temp to 70F
Add 3 pounds of guayaba puree and 1.5 pound of passionfruit
Shake daily fermentor so puree is in contact with beer.
After 14 days of pitching yeast, add gelatin and cold crash

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  • Last Updated: 2020-06-05 21:07 UTC