No Boil Berliner - Beer Recipe - Brewer's Friend

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No Boil Berliner

124 calories 11 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 22 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Post Boil Size: 22 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 79% (brew house)
Calories: 124 calories (Per 12oz)
Carbs: 11 g (Per 12oz)
URL: https://www.mnstatefair.brewcomp.com/
Created: Wednesday March 17th 2021
1.038
1.007
4.2%
0.9
3.2
n/a
24.03
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.28 lb German - Bohemian Pilsner11.28 lb Bohemian Pilsner $ 1.09 / lb
$ 12.30 		38 1.9 41.2%
16.08 lb American - White Wheat16.08 lb White Wheat $ 0.73 / lb
$ 11.74 		40 2.8 58.8%
27.36 lbs / $ 24.03
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz BSG - Hersbrucker3 oz Hersbrucker Hops Leaf/Whole 1.7 Mash 30 min 0.89 100%
3 oz / $ 0.00
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
23 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 277 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
500 Grams
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
86 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 277 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 49.9 oz       Temp: 68 °F       CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Filtered Saint Paul, MN water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.26 gal Strike 141 °F 133 °F 60 min
10.26 gal Temperature 133 °F 152 °F 15 min
3.5 gal Decoction -- 212 °F --
10.26 gal Temperature -- 166 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 22 gal (88 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 10 gal (40 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.34 gal (49.35 qt). Suggest reducing strike water volume to 9.92 gal (39.69 qt) and adding 0.34 gal (1.35 qt) sparge/top-off. 10.26 41  
Strike water volume at mash thickness of 1.5 qt/lb 10.26 41  
Mash volume with grains 12.34 49.3  
Grain absorption losses -3.42 -13.7  
Hops absorption losses (mash) -0.11 -0.5  
Remaining sparge water volume 15.52 62.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 22 88  
Boil off losses    
Post boil Volume 22 88  
Going into fermentor 22 88  
Total: 25.78 103.1
Equipment Profile Used: System Default
 
Notes

Based on Process outlined in Stan Hieronymus Brewing With Wheat

Assumed 2 trillion cells lacto in 2 pkts of Wildbrew Sour Pitch
Assumed 400B cells yeast in 2 pkts K97 for a lacto to yeast ratio of 5:1

Batch split into 4 equal carboys (1/2 pkt of lacto and 1/2 pkt yeast in ea. carboy)

Wort chilled to 85F Lacto pitch into carboys 8 hr ahead of yeast pitch and allowed to fall down to ferm temp 75F. Fermentation complete after 1 week and bottled/primed to 3.75 vols.

Brewed 3/20/2021
Judged 8/03-20/2021
BOS Judged 8/28/2021


45/50
First Place at MN State Fair Homebrew Comp

Comments were that beer was too big to be 50 pt beer. Our efficiency was higher than planned. We were targeting an OG of 1.034 and ended up getting 1.039.



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  • Last Updated: 2021-10-03 13:43 UTC