Bradiner Weisse - Beer Recipe - Brewer's Friend

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Bradiner Weisse

109 calories 10 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 17.2 liters
Post Boil Size: 13.89 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Sean Dawson
Rating:
4.00 (1 Review)

Hop Utilization: 94%
Calories: 109 calories (Per 330ml)
Carbs: 10 g (Per 330ml)
Created: Monday January 25th 2021
1.036
1.007
3.9%
9.1
3.4
5.2
44.67
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 kg Weyermann - Pilsner1.4 kg Pilsner $ 5.50 / kg
$ 7.70 		36 1.5 50%
1.40 kg Bestmalz - BEST Wheat Malt1.4 kg BEST Wheat Malt $ 4.80 / kg
$ 6.72 		37.7 2.2 50%
2.80 kg / $ 14.42
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Hallertau Hersbrucker (4 AA) / 10 Grams5 g Hallertau Hersbrucker (4 AA) / 10 Grams Hops $ 0.12 / g
$ 0.62 		Pellet 4 Boil 90 min 4.72 14.3%
5 g Hallertau Hersbrucker (4 AA) / 10 Grams5 g Hallertau Hersbrucker (4 AA) / 10 Grams Hops $ 0.12 / g
$ 0.62 		Pellet 4 Boil 60 min 4.42 14.3%
25 g Lemondrop (6 AA) / 0 Grams25 g Lemondrop (6 AA) / 0 Grams Hops $ 0.12 / g
$ 3.11 		Pellet 6 Dry Hop Day 3 71.4%
35 g / $ 4.35
 
Other Ingredients
Amount Name Cost Type Use Time
4.81 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
$ 13.95 / each
$ 13.95
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 41 B cells required
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
$ 11.95 / each
$ 11.95
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 41 B cells required
$ 25.90 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.55 bar       Temp: 4 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.1 L Strike 67 °C 67 °C 60 min
4.3 L Batch Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 8.4
Mash volume with grains 10.2
Grain absorption losses -2.8
Remaining sparge water volume (equipment estimates 16.9 L) 12.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.6 L) 17.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 13 L) 13.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 13.9 L) 13
Total: 20.9  
Equipment Profile Used: System Default
 
Notes

60 minute boil would be fine, I doubt 90 mins is necessary.
I added 100g of dextrose at the end of the boil to ensure I hit the post boil target OG of 1.036.

Kettle sour method.


  1. Mash and boil with NO hops
  2. Cool to 35 degrees
  3. Add Lacto
  4. Wait until desired sourness is reached (check every 12 hours)
  5. Add a little bit of sugar to bring it back to expected pre-boil OG
  6. Boil again and add hops
  7. Cool back down, pitch yeast and ferment as normal with yeast

    References:
    From: https://beerandbrewing.com/make-your-best-berliner-weisse/
    https://www.lallemandbrewing.com/docs/products/bp/BEST-PRACTICES_KETTLESOUR_DIGITAL.pdf
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  • Last Updated: 2021-09-20 22:22 UTC