Apricot Rhubarb Berlinerweisse - Beer Recipe - Brewer's Friend

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Apricot Rhubarb Berlinerweisse

130 calories 11.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Source: E Hines
Calories: 130 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)
Created: Wednesday June 17th 2015
1.040
1.007
4.3%
7.3
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb German - Pilsner5.5 lb Pilsner 38 1.6 65.1%
2.75 lb German - Wheat Malt2.75 lb Wheat Malt 37 2 32.5%
3.20 oz German - Acidulated Malt3.2 oz Acidulated Malt 27 3.4 2.4%
8.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.38 oz Domestic Hallertau0.375 oz Domestic Hallertau Hops Pellet 4.8 Boil 60 min 7.26 100%
0.37 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
24 10 8 33 26 45
Add salts to all waters(RO) Mash 3 gal, sparge 5.2 gal. Gypsum 0.5gm, Mag Sulf 1.3gm, Ca Chloride 0.5gm, Mag Chloride 1.5gm, Ca Carbonate 2.25gm. Add Phosphoric 10% 6ml to mash water and 2ml to sparge water. Mash without the false bottom in tun at 153F x 60min. At end of mash add 14.66 oz crushed acid malt & stir. Place in sterilized metal pot & cover with Saran wrap on mash surface, Purge with CO2 and seal all lid edge with electrical tape. Apply heat belt and tape probe on side of pot 3/4 of the way up on mash mass & set controller at 105F. Place Pot on Styrofoam insulation and Cover pot with blankets overnight til 110F (record controller temp and time points, do not open pot) When 110F open pot & add double hand full crushed 2-row and gently stir in well. (do not want to add in oxygen to mash). Repeat cover with saran on surface and purge with co2/lid tape. Sour mash at 105f x 24h minimum. Longer if you want to increase the tartness and or up the temp to 110F to increase tartness. In 24h, place mash in lauter tun with false bottom and stir in 1/2 lb rice hulls. Sparge as normal, collect 6.75gal. Add 7 IBU Noble Hops at 60min. Boil til 5.5 gal. Ferment with SA-5 at 68F. Add 7.5 lb diced Rhubarb & 2 lb Apricots (or 1/2 bottle of Natural Apricot flavoring found in homebrew shops) to secondary. Bottle at 3.5 volumes.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Fly Sparge -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.7 14.8  
Mash volume with grains 4.37 17.5  
Grain absorption losses -1.06 -4.2  
Remaining sparge water volume (equipment estimates 4.62 g | 18.5 qt) 4.36 17.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.01 g | 28.1 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.06 32.2
Equipment Profile Used: System Default
 
Notes

This is one of the best Brews I have ever made. Notes on Sour Mash: Steam sterilized pot for sour mashing by boiling 1 inch of RO in it for 15min with lid on then dumping out the RO before adding mash. Fruit in the secondary is optional. If adding fruit add in pectinase directly to fruit while chopping in food processor or in secondary.

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  • Last Updated: 2016-04-21 00:21 UTC