Raspberry Sour Berliner Weisse - 4% ABV - Beer Recipe - Brewer's Friend

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Raspberry Sour Berliner Weisse - 4% ABV

124 calories 11 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.66 gallons
Post Boil Size: 12.13 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: EH
Calories: 124 calories (Per 12oz)
Carbs: 11 g (Per 12oz)
Created: Wednesday April 6th 2022
1.038
1.007
4.1%
14.4
4.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb BE - Pale Ale7 lb Pale Ale 38 3.4 44.4%
7 lb American - White Wheat7 lb White Wheat 40 2.8 44.4%
1.50 lb Dry Malt Extract - Light1.5 lb Dry Malt Extract - Light 42 4 9.5%
4.50 oz German - Acidulated Malt4.5 oz Acidulated Malt 27 3.4 1.8%
15.78 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 14.35 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g yeast neut Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2.18 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 151 B cells required
- Goodbelly Lacto Plantarum
Amount:
2.18 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 151 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.93 psi       Temp: 40 °F       CO2 Level: 2.1 Volumes
 
Target Water Profile
231 Wash Pond
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 10 8 33 26 45
Salts to all RO waters 8 Gallons. Gypsum 0.6gm, Mag Sulf 1.4gm, Ca Chloride 0.6gm, Mag Chloride 1.5gm, Ca Carbonate 3gm.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion 154 °F 154 °F --
6.52 gal Strike 162 °F 152 °F 60 min
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.58 gal (54.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.58 gal (6.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 6.25 25  
Mash volume with grains 7.39 29.6  
Grain absorption losses -1.79 -7.1  
Remaining sparge water volume (equipment estimates 9.25 g | 37 qt) 9.33 37.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 13.58 g | 54.3 qt) 13.66 54.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 12 g | 48 qt) 12.13 48.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.13 g | 48.5 qt) 12 48  
Total: 15.58 62.3
Equipment Profile Used: System Default
 
Notes

Mash grains in 7 Gallons x 90 min at 154F. At end of Mash add crushed Acid malt and stir and sparge off 13.5 gallons to ultra sanitary metal pot fermenter. Purge are space with Co2. Cool to 90 to 95F and pitch 16oz Goodbelly Mango probiotic drink. Flush again with Co2. Lacto ferment with heat belt at 90 to 95F for 48 to 120 hrs to sour. Boil as usual to 12 gallons. Note Add 5gm Yeast Neut and DME to boil for head retention. Cool to 68 to 70F and oxygenate well and pitch SA-5 to sacc ferment. Transfer to secondary over 8-10lb Frozen and thawed Raspberries. Package as usual. May want to add champagne yeast if bottling as it is acid resistant.

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  • Last Updated: 2022-04-06 13:46 UTC