Berliner Weisse - Beer Recipe - Brewer's Friend

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Berliner Weisse

108 calories 11 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 85% (ending kettle)
Hop Utilization: 99%
Calories: 108 calories (Per 12oz)
Carbs: 11 g (Per 12oz)
Created: Sunday May 30th 2021
1.033
1.008
3.4%
7.5
2.8
5.4
26.63
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Skagit Valley Malting - Pilot Pale4 lb Pilot Pale $ 1.99 / lb
$ 7.96 		35.9 1.34 57.1%
3 lb Great Western - White Wheat3 lb White Wheat 37 3.5 42.9%
7 lbs / $ 7.96
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz BSG - German Hallertau Mittelfrüh0.3 oz German Hallertau Mittelfrüh Hops $ 2.99 / oz
$ 0.90 		Pellet 3.7 Boil 15 min 1.87 50%
0.30 oz Sorachi Ace0.3 oz Sorachi Ace Hops $ 2.99 / oz
$ 0.90 		Pellet 11.1 Boil 15 min 5.62 50%
0.60 oz / $ 1.79
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Wyeast - Beer Nutrient $ 0.09 / g
$ 0.21 		Water Agt Mash 0 min.
1 each LD Carlson - Whirfloc tablet $ 0.20 / each
$ 0.20 		Water Agt Mash 0 min.
3.50 ml Lactic acid (88%) $ 0.03 / ml
$ 0.09 		Water Agt Mash 0 min.
$ 0.50
 
Yeast
White Labs - Lactobacillus Delbrueckii Bacteria WLP677
Amount:
1 Each
Cost:
$ 8.19 / each
$ 8.19
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
70 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
$ 8.19 / each
$ 8.19
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
$ 16.38 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.04 psi       Temp: 40 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
35th Ave - West Seattle
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
7.6 gal Strike -- 150 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 7.88 31.5  
Mash volume with grains 8.44 33.7  
Grain absorption losses -0.88 -3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.9 g | 27.6 qt) 6.75 27  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 6.35 g | 25.4 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

A light summer beer, traditionally served with fruit syrups that you mix in to taste.

After mashing and sparging, cool to 110-120 °F and pitch the Lactobacillus. Hold at this temperature for 1-4 days until the desired sourness is reached. Then proceed with the rest of the brew as usual: boil, cool, and pitch the yeast.

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  • Last Updated: 2021-07-22 04:44 UTC