ProbioX Berliner Weisse - Beer Recipe - Brewer's Friend

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ProbioX Berliner Weisse

121 calories 11.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Ketchup
Calories: 121 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)
Created: Thursday October 1st 2015
1.037
1.008
3.7%
5.4
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.05 lb Belgian - Pilsner4.05 lb Pilsner 37 1.6 40%
3.06 lb Canadian - Pale Wheat3.06 lb Pale Wheat 36 2 30.2%
1.50 lb Canadian - Pale 2-Row1.5 lb Pale 2-Row 36 1.75 14.8%
1.02 lb Belgian - Unmalted Wheat1.02 lb Unmalted Wheat 36 2 10.1%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.9%
10.13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 5.42 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutriments Other Boil 5 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:
1.0 (M cells / ml / ° P) 281 B cells required
Fermentis US-05
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 281 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Antwerp, Belgium
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 11 37 57 84 76
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Enzyme Phytase Rest Infusion -- 148 °F 45 min
2.15 gal Mash Out Temperature -- 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.17 12.7  
Mash volume with grains 3.98 15.9  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 6.76 g | 27.1 qt) 6.85 27.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.41 g | 33.7 qt) 8.5 34  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 8 32  
Going into fermentor 8 32  
Total: 10.02 40.1
Equipment Profile Used: System Default
 
Notes

Lacto fermentation need 100-125billion bacteria per 5gal.

5Gal Carboy fill with 20L, Pitched 120b @ 80F
3Gal Carboy fill with 10L, Pitched 72b @ 100F

Lacto fermentation @ 72F for 40h then pitch US-05 and drop fermentation temps @ 68F.

Wait 2weeks and keg.

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  • Last Updated: 2016-05-16 15:26 UTC