Berliner Weisse #3 - Beer Recipe - Brewer's Friend

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Berliner Weisse #3

92 calories 5.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 92 calories (Per 330ml)
Carbs: 5.7 g (Per 330ml)
Created: Friday March 6th 2015
1.031
1.002
3.8%
4.3
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.75 kg German - Bohemian Pilsner1.75 kg Bohemian Pilsner 38 3.57 46.7%
1.75 kg United Kingdom - Wheat1.75 kg Wheat 37 3.84 46.7%
250 g Rice Hulls250 g Rice Hulls 0 6.7%
3.75 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Styrian Goldings30 g Styrian Goldings Hops Leaf/Whole 6.31 Mash 0 min 4.29 9.1%
300 g Cascade300 g Cascade Hops Pellet 7 Dry Hop 14 days 90.9%
330 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Calcium Sulphate Water Agt Mash 55 min.
8 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) 146 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) 146 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 6 10 130 240 79
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L First decoction rest Decoction -- 52 °C 10 min
Main Saccharifcation rest Infusion -- 63 °C 45 min
22 L Main Sparge 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 9.4
Mash volume with grains 11.7
Grain absorption losses -3.8
Hops absorption losses (mash) -0.2
Remaining sparge water volume (equipment estimates 20.4 L) 23.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 28.5
Boil off losses  
Post boil Volume 25
Going into fermentor 25
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

Mash Schedule:
Dough in 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 Styrian Golding 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 (approx)
Leave for 45 minutes
Sparge with near boiling water (95°C)to collect 27lts 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

The idea of brewing this again is due to the fact I won second place with the previous incarnation. I now need to see if I can produce the same or a very similar beer.
The house blend has been added to so I am pretty sure that the profile of the final beer will change even though I am doing everything to do with malt, hops and brewing yeast the same as before.

Wish me luck!

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  • Last Updated: 2015-05-01 13:49 UTC