Berliner Weisse - Beer Recipe - Brewer's Friend

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Berliner Weisse

87 calories 7 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.2 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.020 (recipe based estimate)
Post Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 20 minute extended hop boil time
Hop Utilization: 98%
Calories: 87 calories (Per 12oz)
Carbs: 7 g (Per 12oz)
Created: Saturday June 27th 2020
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OG: 1.030 FG: 1.005 ABV: 3.3% IBU: 5

1.027
1.004
3.0%
4.5
3.1
5.8
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Avangard - German - Wheat Malt2.5 lb German - Wheat Malt 37 2 45.5%
2.50 lb DE - Pilsner2.5 lb Pilsner 38 1.6 45.5%
4 oz German - Melanoidin4 oz German - Melanoidin 37 25 4.5%
4 oz Honey4 oz Honey - (late boil kettle addition) 35 2 4.5%
5.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Mount Hood0.25 oz Mount Hood Hops Pellet 4.8 First Wort 30 min 4.51 100%
0.25 oz / $ 0.00
 
Yeast
- PhillySour
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Lafayette, IN
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 qt Strike 135 °F 125 °F 15 min
2.4 qt Infusion -- 147 °F 45 min
2.6 qt Infusion -- 161 °F 45 min
5.2 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 1.64 6.6  
Mash volume with grains 2.06 8.2  
Grain absorption losses -0.66 -2.6  
Remaining sparge water volume (equipment estimates 5.5 g | 22 qt) 5.47 21.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.24 g | 25 qt) 6.2 24.8  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.11 28.4
Equipment Profile Used: System Default
 
Notes

Acidify to 4.5 ph, cool and pitch Yeast

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  • Last Updated: 2020-07-06 21:02 UTC