Prickly Pear Marshmallow Berliner Weiss - Beer Recipe - Brewer's Friend

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Prickly Pear Marshmallow Berliner Weiss

150 calories 7.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.03 gallons
Post Boil Size: 4.53 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 12oz)
Carbs: 7.9 g (Per 12oz)
Created: Thursday October 8th 2020
1.047
1.001
6.0%
16.5
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Crisp Malting - Extra Pale Maris Otter4.5 lb Extra Pale Maris Otter 37.5 2 39.1%
2.50 lb Briess - Wheat Malt, White2.5 lb Wheat Malt, White 39.1 2.5 21.7%
12 oz Jet Puffed Marshmallows - Corn Syrup12 oz Corn Syrup - (late boil kettle addition) 37 0.5 6.5%
60 oz Perfect Puree of Napa Valley Prickly Pear Puree - Prickly Pear60 oz Prickly Pear - (late boil kettle addition) 4.95 0 32.6%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops Pellet 7.3 Boil 60 min 16.47 100%
0.50 oz / $ 0.00
 
Yeast
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
White Labs - Bavarian Weizen Yeast WLP351
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
7.4 gal Steeping 130 °F 130 °F 15 min
Steeping 155 °F 155 °F 60 min
Steeping 168 °F 168 °F 5 min
Until gravity of 1.051 Fly Sparge 168 °F 168 °F --
Boil for 15 min no hops then kettle sour. Temperature -- 212 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.68 g | 26.7 qt) 7.16 28.6  
Mash volume with grains (equipment estimates 7.24 g | 29 qt) 7.72 30.9  
Grain absorption losses -0.88 -3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.56 g | 22.2 qt) 6.03 24.1  
Volume increase from sugar/extract (late additions) 0.49 2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 4.53 18.1  
Top off amount 0.47 1.9  
Volume into fermentor 5 20  
Total: 7.16 28.6
Equipment Profile Used: System Default
 
Notes

Mash and then add lactobacillus to kettle after mash.

Kettle soured to pH of 3.4 after 48 hours - probably will go longer on next brew.

After kettle souring, boil adding hops and add marshmallows at end of boil.

Primary fermentation for 7 days, transfer to secondary and after 7 days in secondary add fruit puree. Secondary fermentation for an additional 21 days.

Continues to improve in bottle. Nice tart sour with balanced flavors.

I tried adding artificial marshmallow flavor to a few bottles at bottling and several tasters found the bottles without the artificial flavor to be preferable and actually have more marshmallow flavor.

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  • Last Updated: 2021-01-18 17:19 UTC