Berliner Weisse - Beer Recipe - Brewer's Friend

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Berliner Weisse

101 calories 9.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 60% (ending kettle)
Rating:
5.00 (1 Review)

Calories: 101 calories (Per 12oz)
Carbs: 9.2 g (Per 12oz)
Created: Friday May 16th 2014
1.031
1.006
3.3%
8.6
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 50%
8 lb American - White Wheat8 lb White Wheat 40 2.8 50%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.5 Boil 15 min 8.59 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Fining Boil 15 min.
1 lb Rice hulls Other Mash 1 hr.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
64 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Fly Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.45 gal (49.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.45 gal (1.8 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Mash volume with grains 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume 9.25 37  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.45 g | 49.8 qt) 13 52  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 12.55 g | 50.2 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 15.25 61
Equipment Profile Used: System Default
 
Notes

After mash is complete add lactic acid until Wort P.H = 4.2
Sour Wort @ 120 deg. until Ph drops to 3.4
Boil for 15 minutes
Ferment @ 63deg for 5days, finish @ 169deg
Age on White Labs - Saccharomyces "Bruxellensis" Trois for 4-6 months

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  • Last Updated: 2016-12-22 08:08 UTC