Benderlabs Berliner Weisse - Beer Recipe - Brewer's Friend

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Benderlabs Berliner Weisse

120 calories 10.1 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: 5.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Nate
Calories: 120 calories (Per 12oz)
Carbs: 10.1 g (Per 12oz)
Created: Saturday February 20th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Briess - Wheat Malt, White4.5 lb Wheat Malt, White 39.1 2.5 47.4%
4.50 lb Belgian - Pilsner4.5 lb Pilsner 37 1.6 47.4%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 30 min 10.57 100%
1 oz / $ 0.00
 
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) 68 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 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
4 gal Strike 149 °F 149 °F 60 min
3 gal Batch Sparge 172 °F 172 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.16 g | 16.7 qt) 3.63 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.29 g | 25.2 qt) 5.75 23  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.19 28.8
Equipment Profile Used: System Default
 
Notes

Wort was kettle soured for 24 hours at 100 degrees Fahrenheit, then boiled and cooled before the yeast was pitched.

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  • Public: Yup, Shared
  • Last Updated: 2021-02-20 19:24 UTC