Cucamelon Berliner Wiesse - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Cucamelon Berliner Wiesse

97 calories 8.3 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 68% (ending kettle)
No Chill: 20 minute extended hop boil time
Calories: 97 calories (Per 12oz)
Carbs: 8.3 g (Per 12oz)
Created: Tuesday March 15th 2022
Similar Recipes

23A - Berliner Weisse

by gozer

OG: 7.268 FG: 1.111 ABV: 3.2% IBU: 7

1.030
1.005
3.2%
6.9
2.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 kg Weyermann - Pilsner1.4 kg Pilsner 36 1.5 47.5%
1.40 kg Barrett Burston - Wheat Malt1.4 kg Wheat Malt 35.4 1.8 47.5%
0.15 kg Weyermann - Acidulated0.15 kg Acidulated 27 3.4 5.1%
2.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Domestic Hallertau15 g Domestic Hallertau Hops Pellet 3.9 Boil 10 min 6.94 100%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 10 min.
1.50 kg cucamelons Other Secondary 2 days
 
Yeast
Lallemand - WILDBREW™ SOUR PITCH
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 53 B cells required
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 53 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 158.4 g       Temp: 18 °C       CO2 Level: 3 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
15 L Strike 70 °C 63 °C 60 min
8 L Sparge -- -- --
Quick Water Requirements
Water Liters
Total strike volume 24.9
Mash volume with grains 26.8
Grain absorption losses -3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 15.2 L) 20
Estimated amount in fermentor 20
Total: 24.9  
Equipment Profile Used: System Default
 
Notes

Mash at 63°C for 60-90 minutes, drain, and sparge to yield 19L. Transfer into the boil kettle and pasteurize at 82°C for 10 minutes.

Allow the wort to cool to 43–49°C, and pitch your Lacto culture. Kettle sour to the desired perceivable acidity level - 18-36hrs, should be sharply sour.

Boil for 15 minutes, adding hops at the start of the boil.

Chill, pitch the ale yeast and ferment at 18°C. After completing fermentation, transfer to secondary with cucamelons for 24-48 hours.

Package to 3.5 volumes of CO2.

Last Updated and Sharing
 
417
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-03-15 22:39 UTC