Berliner - brewed 2015 - Beer Recipe - Brewer's Friend

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Berliner - brewed 2015

136 calories 15.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 3 gallons (ending kettle volume)
Pre Boil Size: 3.25 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 136 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Thursday December 18th 2014
1.041
1.012
3.8%
10.6
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb German - Pilsner3 lb Pilsner 38 1.6 66.7%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 33.3%
4.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5 Boil 30 min 5.07 100%
14 g / $ 0.00
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
lactobacillus sp.
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Strike @ 150 Temperature -- 145 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.06 16.3  
Mash volume with grains 4.42 17.7  
Grain absorption losses -0.56 -2.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.39 g | 13.6 qt) 3.25 13  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 2.86 g | 11.4 qt) 3 12  
Estimated amount in fermentor 3 12  
Total: 4.06 16.3
Equipment Profile Used: System Default
 
Notes


BREW IN BAG
MASH: Strike 16 qts @ 148F
Use small kettle.
Go low and slow, 145F for 90min. Bring up to boil, serves as mash out.
BOIL:
Only up to a boil to sanitize, no hops.
Do not "no chill this batch" use ice around kettle. Get down to 95F.
LACTO PITCH:
Once down to 93F or so, acidify to 4.5 with Lactic Acid.
Pitch Lacto Goodbelly.
Lay plastic wrap down on surface and flood with CO2.
Place in Garage (summer) for 2 days.
pH should drop to 3.25

SAME DAY AS LACTO PITCH
PREPARE WLP 565 STARTER:
Make a 1.5L starter on Lacto pitch day, let go 2 days.

2 DAYS AFTER LACTO PITCH:
Crash cool the WLP 565 starter.

BOIL THE WORT AGAIN:
Remove plastic wrap and bring kettle to a boil once pH of 3.25 attained.
Add hops and boil 15 min.
Cool in ice bath.
PITCH WLP 565 Straight from vial along with 1 pack rehydrated US05:
Cool to 65F and transfer to better bottle
Pitch WLP 565 @ 65F after 4 days let rise outside chamber to whatever.
KEG IT UP!



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  • Last Updated: 2017-10-13 00:23 UTC