Tear it down - Beer Recipe - Brewer's Friend

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Tear it down

96 calories 8 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 77% (ending kettle)
Source: Legropes
Calories: 96 calories (Per 330ml)
Carbs: 8 g (Per 330ml)
Created: Thursday April 8th 2021
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OG: 1.031 FG: 1.006 ABV: 3.3% IBU: 8

1.032
1.005
3.5%
7.5
2.8
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Weyermann - Bohemian Pilsner Malt1.5 kg Bohemian Pilsner Malt 36.8 2.43 46.2%
1.50 kg Gladfield - Wheat Malt1.5 kg Wheat Malt 38.8 2.13 46.2%
0.25 kg Rice Hulls0.25 kg Rice Hulls 0 0 7.7%
3.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Warrior7 g Warrior Hops Pellet 16.3 Boil 15 min 7.45 100%
7 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
1.50 kg mango pulp Other Secondary 7 days
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
0.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 65 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Strike 71 °C 66 °C 60 min
14.5 L Sparge -- 77 °C --
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 13
Mash volume with grains 15.1
Grain absorption losses -3.3
Remaining sparge water volume 15.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.5 L) 24
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates 22.5 L) 23
Estimated amount in fermentor 23
Total: 28.2  
Equipment Profile Used: System Default
 
Notes

Mash then boil for 15 minutes then chill to 40c.

Drop pH to 4.5 and inoculate with Lactobacillus. Flush kettle headspace with CO2 then cover tightly. Maintain temp (40c)

Monitor pH until it reaches 3.5.

Boil for 15 minutes adding hops when required.

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  • Last Updated: 2025-01-20 05:28 UTC