Raspberry Berliner Wiess V5 - Beer Recipe - Brewer's Friend

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Raspberry Berliner Wiess V5

139 calories 11.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 12.5 gallons (ending kettle volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Joe Russo
Rating:
4.00 (1 Review)

Calories: 139 calories (Per 12oz)
Carbs: 11.1 g (Per 12oz)
Created: Saturday January 9th 2021
1.043
1.006
4.9%
5.5
3.3
4.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Briess - Brewers Malt 2-Row7 lb Brewers Malt 2-Row 37 1.8 36.8%
6 lb American - Wheat6 lb Wheat 38 1.8 31.6%
2 lb German - Acidulated Malt2 lb Acidulated Malt 27 3.4 10.5%
1 lb Weyermann - Carafoam1 lb Carafoam 34.5 2.2 5.3%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 15.8%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3 Boil 60 min 5.54 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Other Boil 15 min.
1 tsp Wyeast - Beer Nutrient Other Boil 15 min.
5 lb Frozen Raspberries Flavor Secondary 14 days
50 oz Oregon Raspberry Puree pouch Flavor Secondary 5 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 254 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30psi       CO2 Level: 2 days Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
31 10 21 17 60 89
add 4 g Gypsum, 2.5 g Epsom Salt, 2 g table salt, and 8 g Calcium Chloride.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Mash-In & Rest Steeping 161 °F 152 °F 10 min
Wort Clarity Vorlauf 152 °F 152 °F 50 min
7.5 gal Lauter to BK Fly Sparge 170 °F 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.79 gal (59.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.79 gal (11.15 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.13 28.5  
Mash volume with grains 8.65 34.6  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume 10 40  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.79 g | 59.2 qt) 14.5 58  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 12.21 g | 48.9 qt) 12.5 50  
Estimated amount in fermentor 12.5 50  
Total: 17.13 68.5
Equipment Profile Used: System Default
 
Notes

Due to the brewing system being a SABCO setup, the mash needs to Vorlauf from dough-in to fly sparge. Its the only way the system can regulate the RIMS setup to keep mash temps on target.
*** I cap the mash with the flaked oats shortly after dough-in is complete for the malts. This SABCO system gets a stuck mash super easily. mash capping the oats seems to reduce this issue.

  • Day 5 (Primary done, start of secondary) : Add 1 - 1.5L/50oz pouch of Oregon Fruit Red Raspberry Puree.
  • Day 14 (+/- some): cold crash, then dump trub/bottom of conical.
  • Day 15(ish): Steam extract the juice from 5 pounds of frozen raspberries into 2 (or 3) mason jars. Seal the jars & chill.
  • Day 16: bubble CO2 thru conical, add raspberry juice
  • Day 17: Rack to bright & Carbonate
    Drink and enjoy. The final color will be Barbie pink, tastes like a slightly sour beer (pH = 4.35ish) that completely mimics eating a handful of raspberries.
    ***Excellent beer. Add Salt to make a killer Gose!


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  • Last Updated: 2024-12-19 23:27 UTC