Berliner Weisse with Mandarina Bavaria Hops - Beer Recipe - Brewer's Friend

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Berliner Weisse with Mandarina Bavaria Hops

118 calories 11.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 118 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Sunday May 3rd 2015
1.036
1.008
3.6%
7.6
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.70 lb German - Pilsner2.7 lb Pilsner 38 1.6 58.1%
0.45 lb Belgian - Pilsner0.45 lb Pilsner 37 1.6 9.7%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 32.3%
4.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 7.58 25%
0.50 oz Mandarina Bavaria0.5 oz Mandarina Bavaria Hops Pellet 7.4 Boil 0 min 25%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 7.4 Dry Hop 7 days 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirfloc tab Water Agt Boil 10 min.
0.25 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Protein Rest -- -- 125 °F 30 min
5 gal -- -- 146 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.87 g | 23.5 qt) 5.83 23.3  
Mash volume with grains (equipment estimates 6.24 g | 25 qt) 6.2 24.8  
Grain absorption losses -0.58 -2.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.04 g | 20.2 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3.5 14  
Volume into fermentor 3.5 14  
Total: 5.83 23.3
Equipment Profile Used: System Default
 
Notes

Pitched Lactobacillus WLP677 and fermented at 75F for 7 days. Pitched a Starter of Wyeast American Ale Yeast on day 7 and dropped temp to 70F.

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  • Last Updated: 2015-05-03 15:46 UTC