Berliner Weisse #2

Method: All Grain
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Michael Tonsmeire
Calories: 98 calories (Per 330ml)
Carbs: 6 g (Per 330ml)
URL: http://londonandsoutheast.brewcompetition.com/

Created: Wednesday December 3rd 2014

Original Gravity:

1.033

Final Gravity:

1.002

ABV (standard):

4.0%

IBU (tinseth):

2.4

EBC (ebcmorey):

5.7

Mash pH

n/a

Cost £

n/a

Fermentables

Amount	Fermentable	PPG	EBC	Bill %
2 kg	German - Bohemian Pilsner2 kg Bohemian Pilsner	38	3.57	47.1%
2 kg	German - Wheat Malt2 kg Wheat Malt	37	3.84	47.1%
250 g	Rice Hulls250 g Rice Hulls	0		5.9%
4.25 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	Styrian Goldings40 g Styrian Goldings Hops	Leaf/Whole	2.77	Mash	0 min	2.41	11.8%
300 g	Cascade300 g Cascade Hops	Pellet	7	Dry Hop	14 days		88.2%
340 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
40 g	Styrian Goldings (Leaf/Whole)	2.41	11.8%
300 g	Cascade (Pellet) 300 g Cascade (Pellet) Hops		88.2%
340 g / £ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
10 g	Calcium Sulphate		Water Agt	Mash	55 min.
9 g	Calcium Chloride Flake		Water Agt	Mash	55 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (custom):	93%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 155 B cells required

House Blend of Lactics and Wild Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	-18 - -18 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 155 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Bitters and Pale Ales

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
180	20	0	150	220	65
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
11 L	First decoction rest	Decoction	--	52 °C	10 min
	Main Saccharifcation rest	Infusion	--	63 °C	45 min
20 L		Fly Sparge	--	95 °C	30 min
Starting Mash Thickness: 2.5 L/kg

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 2.5 L/kg	10.6
Mash volume with grains	13.2
Grain absorption losses	-4.3
Hops absorption losses (mash)	-0.2
Remaining sparge water volume (equipment estimates 19.7 L)	20.7
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 25 L)	26
Boil off losses
Post boil Volume	25
Going into fermentor	25
Total:	31.4
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 67%

Pre-Boil: 54% 19.1 ppg

Ending Kettle: 54% 19.1 ppg

Brew House: 52% 18.3 ppg

Wort Volume:

25 Liters

Expected 25 Liters of fermentable wort.
Expected OG: 1.033
Actual OG: 1.026

Alcohol and Attenuation:

ABV: 3.02%

Apparent Attenuation: 88.5%
Actual FG: 1.003
Calories per 330ml 98 calories
Carbohydrates per 330ml 6 g

Amount Packaged:

24 Liters

Great job! You get to enjoy the equivalent of:

12oz bottles: 68
1/2L bottles: 48
Pints: 51

Latest Brew Log

Date	Days	Event	Gravity	Volume	Updated	Comment
1/14/2015 5:36 PM over 9 years ago	+0	Other			2/20/2021 3:43 AM over 3 years ago	HLT at 63C x2 Lts added to MT to warm it up as it is 14C in the brewery 63C too hot had to add 1lt of cold water Mash now at 52C! Held 30% of mash at 60C ish on the cooker top Brought to a boil and left for 20 minutes Hops were 40g of Styrian Goldings (2.75%AA) NOT Fuggle
1/14/2015 8:43 PM over 9 years ago	+0	Mash Complete	1.026	31 Liters	2/20/2021 3:43 AM over 3 years ago
1/14/2015 8:43 PM over 9 years ago	+0	Pre-Boil Gravity	1.026	26 Liters	2/20/2021 3:43 AM over 3 years ago
1/14/2015 8:44 PM over 9 years ago	+0	Boil Complete	1.026	26 Liters	2/20/2021 3:43 AM over 3 years ago
1/14/2015 9:41 PM over 9 years ago	+0	Brew Day Complete	1.026	25 Liters	2/20/2021 3:43 AM over 3 years ago	Hmm OK so OG missed by quite a few degrees, maybe next time try batch sparging as the rice hulls really made the mash a lot more pliable. No huge thick white gelatinous lump in the middle of the mash this time, again whether it was the rice hulls or the 95°C sparge water I'm not sure. I suppose I should have added some sugar really as at best this will come out at 3% !! You live and you learn......
1/20/2015 9:32 PM over 9 years ago	+6	Other			2/20/2021 3:43 AM over 3 years ago	I took a quick sample tonight just to taste. Some slight sourness there and a very small hint of DMS that disappeared when the glass was left for a few minutes. Nice flavour though, a definite improvement on the last batch. I think I can actually taste and smell a little of the Styrian Golding hops too which gives it a lovely aroma when putting the glass to your mouth. I'll leave this for another week before taking a gravity reading, depending on where this is I'll decide what to do then.
1/27/2015 1:26 PM over 9 years ago	+13	Sample	1.003		2/20/2021 3:43 AM over 3 years ago	I took a sample just before dry hopping this with 300g of Cascade. Slight DMS which I am disappointed in but lets give it time. I dont think its as bad as last time and the Cascade will certainly liven things up in the flavour and aroma department. Nice level of sourness, Jo said it was very sour but I thought it was a medium level, maybe I am a sour addict! I am going to leave this for approx 10-14 days dry hopping and then bottle with some sugar and no yeast. Fingers Crossed....
1/30/2015 9:58 AM over 9 years ago	+16	Fermentation Complete	1.003		2/20/2021 3:43 AM over 3 years ago
1/30/2015 10:00 AM over 9 years ago	+16	Packaged		24 Liters	2/20/2021 3:43 AM over 3 years ago	Well I got 41 568ml bottles out of this. It was only dry hopped for 5 days as I needed to get this one bottled. I have read however that some people think dry hopping for 7-10 days isnt necessary anyway. The Cascades are there but not as zingy and grapefuity as I wanted, dry hopping to short a time or does it just need time?? I am very interested to see how this one comes out as the House Sour Mix should add some different notes after its conditioned in bottle for some time. I shall leave this to warm condition in the kitchen for at least a month. 80g Sugar added to the bottling bucket no extra yeast.
2/2/2015 3:05 PM over 9 years ago	+19	Sample	1.003		2/20/2021 3:43 AM over 3 years ago	I ran this through the Alcolyzer and even though I got a 3.2% ABV again the gravities have shifted. I tested this last week on the Alcolyzer and got 1.005° PG now it says 1.003° I shall test this again later on.
2/4/2015 11:34 AM over 9 years ago	+21	Sample	1.003		2/20/2021 3:43 AM over 3 years ago	Again I ran this through the Alcolyzer and got the following readings: OG - 1026.94° PG - 1003.22° ABV - 3.04%
2/9/2015 10:48 AM over 9 years ago	+26	Tasting Note			2/20/2021 3:43 AM over 3 years ago	This is fantastic. No DMS just lots of fizzy lemon sherbet taste. Lovely beer. I cant wait to see how it develops over time as the Brett character is already noticeable.
3/4/2015 4:37 PM over 9 years ago	+49	Tasting Note			2/20/2021 3:43 AM over 3 years ago	Yet again I have to say how amazing this is. Its definitely developing with time. The sherbet and lemon flavours are great mixed with a slight dank Brett character. Next time I'll leather it with Mosaic! I am entering 3 bottles of this into the London & SE Home Brew Competition.
5/11/2015 9:25 AM over 9 years ago	+117	Other			2/20/2021 3:43 AM over 3 years ago	And........I took 2nd place in the Wheat, Fruit and Sour beers category!! Yessssss nailed it. Scored a 51/60 and a 47/60 giving me an average of 49/60. Very happy indeed. I won a crate of beer from Boutique Beer Brands.

Notes

BW#2
Based on the original recipe this time I want to achieve the following:

No DMS this time, not sure how to do this but more attention to the heating of the wort in the boiler and CO2 blanketing
Dry hop to hell! 100g in 4.5lts worked a treat so I would like to dry hop this one with 300g of Cascade.
No stuck mash, not sure if this is entirely possible but I have added rice hulls to this recipe to ensure that I get a better runoff
No addition of Maltodextrin at the end of fermentation. This time I shall ensure that the lactobacillus culture is active and lively before pitching with the US05
I shall be adding a good 1-2lt pitch of my house culture of lactics and wild yeast cultured from some grain suspended in a demijohn of wort. This has been drained and fed a couple of times and I am pretty sure I also added some dregs from a lambic bottle too.
Increase head retention: Add enough 80% Lactic Acid in the wort prior to heat/boil/fermentation to reduce the pH down to 4.4 apparently this will inhibit the lactics breaking down the large proteins I need for head retention. We shall see.

Mash Schedule:
Dough in 11lts of liquor at 62°C(?) to start the mash at 52°C
Leave for 10 minutes
Remove approximately 30% of the mash and put in a large saucepan
Add 30g of Fuggle hops
Heat to 60°C and hold for 1-2 minutes
Bring to a boil and leave for 20 minutes
Return the boiled decoction to the main mash and stir
Mash temp should now be 63°C
Leave for 45 minutes
Fly sparge with near boiling water (95°C)to collect 26lts in the boiler
Adjust wort pH in the boiler using 80% Lactic Acid, before heating, to a pH of 4.4
Heat until bubbles appear
Chill to 20°C
Pitch yeast and house culture

Extra Cultures Being Added:

Vicaris - Triple/Geuze
Odell - 5 Barrel Pale Ale
Siren Craft Brewery - Gouttière Saison
Wild Beer - Solera Aged Beer

Well I've done it, I placed 2nd in the London & SE Home Brew Competition in April 2015
See the link for the website, I knew this was a great beer, it was balanced and hoppy, but every time I opened a bottle I just thought 'wow Ive done it'
Much thanks goes to Michale Tonsmeire. Cheers!

Award Winning Recipe

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Last Updated: 2015-07-01 14:41 UTC

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Berliner Weisse #2