Awesome Pleasure - Base Berliner Weisse for Fruit - Beer Recipe - Brewer's Friend

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Awesome Pleasure - Base Berliner Weisse for Fruit

265 calories 25 g 1 L
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 8 liters
Post Boil Size: 7 liters
Pre Boil Gravity: 1.025 (recipe based estimate)
Post Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 265 calories (Per 1L)
Carbs: 25 g (Per 1L)
Created: Thursday March 31st 2022
1.029
1.006
3.1%
5.5
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg Castle Malting - Château Pilsen 2RS0.5 kg Château Pilsen 2RS 37 1.9 50%
0.50 kg Viking - Wheat Malt0.5 kg Wheat Malt 38 2.5 50%
1 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Huell Melon2 g Huell Melon Hops Pellet 7.2 First Wort 30 min 5.5 100%
2 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
14 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
39 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 18 B cells required
GigaYeast - Fast Souring Lacto
Amount:
1 Each
Cost:
Attenuation (avg):
40%
Flocculation:
N/A
Optimum Temp:
20 - 37 °C
Starter:
Yes
Fermentation Temp:
39 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 18 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Infusion 70 °C 67 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 11.8 L) 9.9
Mash volume with grains (equipment estimates 12.4 L) 10.6
Grain absorption losses -1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 9.9 L) 8
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 7
Volume into fermentor 7
Total: 9.9  
Equipment Profile Used: System Default
 
Notes

This quick recipe should only need a 30 minute boil after kettle souring for 16-24 hours; or a 48 hour primary ferment with lacto co-pitched; and/or lactic acid additions to drop PH to desired 3.4-3.8 range.

See below, do whatever you prefer:

http://www.milkthefunk.com/wiki/Mixed_Fermentation#Staggered_Versus_Co-Pitching

Add seasonal frozen and then thawed juice, fruit or puree to secondary to flavour and colour the beer. You could also be traditional and add a fruit syrup to the packaged sour beer, a la the Berliner Kindl.

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  • Last Updated: 2022-05-24 07:32 UTC