Sauerkrauss Berlinerweisse - Beer Recipe - Brewer's Friend

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Sauerkrauss Berlinerweisse

125 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.00003 gallons (fermentor volume)
Pre Boil Size: 6.52004 gallons
Efficiency: 72% (brew house)
Calories: 125 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Monday March 19th 2012
1.038
1.011
3.5%
7.6
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 6.7%
3.50 lb Pilsner (2 Row) Ger3.5 lb Pilsner (2 Row) Ger 0 2 46.7%
3 lb White Wheat Malt3 lb White Wheat Malt 0 2 40%
0.50 lb Acid Malt0.5 lb Acid Malt 0 3 6.7%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertauer Hersbrucker0.999998 oz Hallertauer Hersbrucker Hops Pellet 4 Boil 15 min 100%
1 oz / $ 0.00
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
63 - 75 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Cereal Mash Rest Temperature -- 158 °F 15 min
Cereal Mash Boil Infusion -- 212 °F 15 min
Protein Rest Infusion -- 122 °F 35 min
Saccharification Infusion -- 154 °F 45 min
Mash out Infusion -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.28 13.1  
Mash volume with grains 3.88 15.5  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume (equipment estimates 4.44 g | 17.8 qt) 4.43 17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.52 26.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.71 30.8
Equipment Profile Used: System Default
 
Notes

This berliner weisse utilizes un-malted whole (white) wheat berries. They must be crushed and cereal mashed before using. Flaked/rolled wheat can be substituted.

This beer also features a sour-mash. Once the sacc. rest is completed, the mash should be cooled to 120 degrees and a handfull of dry grain added to the tun. 24-36 hours is usually a good rest but taste your wort to judge it's sourness for yourself.

A 15 minute boil is enough to kill off any wild bugs and utilize the hops. Pitch with WY3728 Lambic Blend or a combination of ale yeast and lacto (brett doesn't hurt either).

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  • Last Updated: 2012-03-19 02:46 UTC