Second Hand Store (Raspberry Berliner Weisse) - Beer Recipe - Brewer's Friend

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Second Hand Store (Raspberry Berliner Weisse)

115 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 115 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Tuesday September 23rd 2014
1.035
1.009
3.4%
6.5
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Bohemian Pilsner8 lb Bohemian Pilsner 38 1.9 59.8%
5 lb American - Wheat5 lb Wheat 38 1.8 37.4%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 2.8%
13.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3 Boil 90 min 6.52 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
6 lb Frozen Raspberries Flavor Secondary 3 min.
22 oz Acidulated Malt Water Agt Mash 15 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 183 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carb       Amount: 30psi       CO2 Level: 2 days Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Use Hillsborough County RO water and add 4 g Gypsum, 2.5 g Epsom Salt, 2 g table salt, and 8 g Calcium Chloride.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Conversion Temperature -- 148 °F 60 min
Mash Out Temperature -- 168 °F 10 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: 13.29 gal (53.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.29 gal (5.15 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 5.02 20.1  
Mash volume with grains 6.09 24.3  
Grain absorption losses -1.67 -6.7  
Remaining sparge water volume (equipment estimates 10.19 g | 40.8 qt) 9.91 39.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.29 g | 53.2 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 14.92 59.7
Equipment Profile Used: System Default
 
Notes

Sour Starter: (3 days prior to Mash)

  1. Boil a 1.035 gravity starter and let cool to 100 degrees.
  2. Inoculate the starter with a handful or 2 of crushed 2-row or pilsner, cover and let it sit for 3 days.

    Sour Mash: (Eve before brew day)
  3. Complete your normal mash regiment, add 10% equivalent of acidulated malt (22oz) to bring the PH down to 4.3 or lower, sparge normal, and bring the pre-boil wort to 180°F for pasteurization. Chill with wort chiller to 115°F. Drain into cooler.
  4. Pitch the lacto starter sometime before bed, Wrap the cooler in blankets and let it sit in the garage (This is in florida during the summer, northern climates will need a way to maintain heat in the 95-105 range) Check the pH in the a.m. and be prepared to boil (you want a PH of 3.8 to know it is finished, it takes roughly 12-14 hours depending on temp)
  5. Clean & sanitize flask. Make a new starter for your German yeast and put it on a stir plate for pitching the next day.

    Brew Day:
  6. Bring to boil, follow hops/boil schedule as normal, chill, and drain to fermenter.

    Fermentation:
  7. Chill to 64°, pitch yeast and keep at 64° F until activity subsides. (4-5 days)
  8. Raise temp to 68° F until activity is complete.
  9. During primary, let the berries thaw, then re-freeze (this will break down cell walls). Add 6 pds frozen Raspberries and hold for 2-3 days.
  10. Crash to 32° F for 24 hours.
  11. Keg and force carbonate

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  • Last Updated: 2014-09-25 13:32 UTC