Berliner Weisse - Beer Recipe - Brewer's Friend

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Berliner Weisse

117 calories 10 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 117 calories (Per 12oz)
Carbs: 10 g (Per 12oz)
Created: Tuesday November 14th 2023
1.036
1.006
3.9%
4.9
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.80 lb American - Pilsner8.8 lb Pilsner 37 1.8 54.2%
6.60 lb American - Wheat6.6 lb Wheat 38 1.8 40.7%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt - (late mash tun addition) 27 3.4 3.1%
0.33 lb Rice Hulls0.33 lb Rice Hulls 0 0 2%
16.23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Sorachi Ace0.25 oz Sorachi Ace Hops Pellet 13.6 Boil 25 min 4.9 100%
0.25 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
- Vitamatic Lactobacillus Plantarum - 20 Billion per cells psule
Amount:
12 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
7 gal Infusion -- 152 °F 60 min
7 gal Sparge -- 168 °F 12 min
1.5 gal Top Off Kettle with 1.5 gal, the extra 0.5 to hopefully compensate for the double boil. Top Off -- -- --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.51 gal (50.04 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.51 gal (2.04 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.09 24.3  
Mash volume with grains 7.38 29.5  
Grain absorption losses -2.03 -8.1  
Remaining sparge water volume (equipment estimates 8.7 g | 34.8 qt) 9.19 36.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.51 g | 50 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.28 61.1
Equipment Profile Used: System Default
 
Notes
  • Based off of this recipe: https://mrsmallbatchbrewer.com/berliner-weisse-kettle-sour-recipe/
  • Hops are the biggest deviation, using the Sorachi Ace we had on hand. They're substantially higher in alpha acids, so used a lesser amount, and later.

  • For the lacto, I ordered this: https://smile.amazon.com/Vitamatic-Lactobacillus-Plantarum-Digestive-Prebiotic/dp/B0CJQLC9P5/
  • L. plantarum seems a popular, fast-souring variety of lactobacillus.
  • Pitch rate from here:
    https://www.milkthefunk.com/wiki/Lactobacillus#Starters_and_Pitching_Rate
  • Species comparison here (though it lacked l. acidophilus, a seemingly popular probiotic varierty we could get even cheaper):
    https://byo.com/article/brewing-with-lactobacillus/
  • Those caps have a second ingredient, "Inulin", but it's just a prebiotic starch, to promote bacterial growth, something that's present in wheat anyways, so it won't hurt or help our use case:
    https://www.webmd.com/vitamins/ai/ingredientmono-1048/inulin

  • We used the 15 gal. sparge kettle for this batch, not the 20 gal. one, to limit the area we needed to insulate.

  • We cooled the wort, after the first boil, down to ~97 F. and set the heatstick+inkbird combo to 95 F. Lots of stirring was required to keep the whole thing at an even-ish temperature as we cooled it.

  • We did turn out to have some 88% lactic acid from one batch of 2nd-hand brew supplies, so we decided to attempt to adjust the PH down to 4.5 before pitching the lacto as the copied recipe recommended.
  • To calculate that, we used the "Kettle pH" tab of this helpful spreadsheet: https://mashmadeeasy.yolasite.com/
  • It's not perfect for our purpose, so, when it told us to add ~23 ml., we started with 15 ml., which took us from a measured PH of 5.69 to 4.9, which we called good enough.

  • We then Starsan'ed the lid (which was way too much in the way during boiling, cooling, etc.) and rested it as best we could covering the kettle, sealing the gaps left because of various cords with foil.
  • With it mostly sealed, we then applied some CO2, to hopefully blanket the wort and keep aerobic species out. Not sure how much that did, though, given the limited headspace between wort and the top of this kettle.
  • That was then followed with wrapping the kettle, still on the stove, with a new, clean moving blanket.

  • We wrapped that up around 9:45 PM.
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  • Last Updated: 2023-11-25 23:20 UTC