Raspberry Berliner Weisse - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Raspberry Berliner Weisse

124 calories 11.4 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 9 liters (fermentor volume)
Pre Boil Size: 14 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 52% (brew house)
Calories: 124 calories (Per 330ml)
Carbs: 11.4 g (Per 330ml)
Created: Monday February 22nd 2021
1.041
1.008
4.4%
5.6
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Weyermann - Extra Pale Premium Pilsner Malt1.5 kg Extra Pale Premium Pilsner Malt 38 1.5 65.2%
0.80 kg Weyermann - Pale Wheat0.8 kg Pale Wheat 36 2 34.8%
2.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Leaf/Whole 2.5 Boil 15 min 5.58 100%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
230 g/l Raspberries Flavor Primary 8 days
1 tsp Irish Moss Fining Boil 15 min.
2 tsp Yeast Nutrient Other Primary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 32 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 112.2 g       Temp: 20 °C       CO2 Level: 3.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Tap water ~7 pH
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion 69 °C 67 °C 60 min
1.5 L 67 °C 67 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 18 L) 17.2
Mash volume with grains (equipment estimates 19.5 L) 18.7
Grain absorption losses -2.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 14.8 L) 14
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 9 L) 11
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 11 L) 9
Total: 17.2  
Equipment Profile Used: System Default
 
Notes

60 min mash, boil for 15 mins, then cool to 45C, adjusting pH to 4.5 with lactic acid. Add lactobacillus WLP672 and cover with clingfilm for 24-48 hours till pH3.4 is reached. keeping between 45C and 35C
UPDATE: this didn't work, no change after 48 hours, dumped and re-brewed, getting same gravity etc as before.

60 min mash, boil for 15 mins, then cool to 45C, adjusting pH to 4.5 with lactic acid. Add 4 x lactobacillus p. tablets (~40 billion) and cover with clingfilm for 24-48 hours till pH3.4 is reached (36 hours). letting temp free fall in oven from 45C down to room temp

Start boil again for 60 mins, adding 15g hallertau for 15 mins along with irish moss, take sample for tasting, then cool to 18C to pitch US-05 along with yeast nutrient.

Allow to ferment for 72-96 hours (or till around 1.014), before adding 230g/L frozen raspberries, fermenting for another 10 days before removing bag for another week before bottling

FG:1.010 and pH 3
Bottled 3 x 375, 5 x 500, 6 x 750

Last Updated and Sharing
 
236
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-12-21 15:49 UTC