Berliner Weisse on Fruit - Beer Recipe - Brewer's Friend

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Berliner Weisse on Fruit

153 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 33 gallons (ending kettle volume)
Pre Boil Size: 39 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Jellyman's noggin
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Saturday October 24th 2015
1.047
1.008
5.1%
5.3
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
35 lb German - Pilsner35 lb Pilsner 38 1.6 65.4%
16 lb German - Wheat Malt16 lb Wheat Malt 37 2 29.9%
2.50 lb Rice Hulls2.5 lb Rice Hulls 0 0 4.7%
53.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.4 Boil 60 min 5.32 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
18 ml Clarity ferm Fining Primary --
196 oz Fruit Puree Flavor Primary --
 
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:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 1094 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Berliner Weisse
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
68 10 18 70 66 3
mash water only
18 g. Gypsum
22 ml Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 gal Infusion -- 150 °F 60 min
23 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 34.54 gal (138.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 22.54 gal (90.15 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.67 gal (86.67 qt). Suggest reducing initial water volume to 7.72 gal (30.88 qt) and adding 9.67 gal (38.67 qt) sparge/top-off. 17.39 69.6  
Strike water volume at mash thickness of 1.3 qt/lb 17.39 69.6  
Mash volume with grains 21.67 86.7  
Grain absorption losses -6.69 -26.8  
Remaining sparge water volume 28.55 114.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 34.54 g | 138.2 qt) 39 156  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 37.46 g | 149.9 qt) 33 132  
Estimated amount in fermentor 33 132  
Total: 45.94 183.8
Equipment Profile Used: System Default
 
Notes

WL672 Lactobacillus Brevis
5000ml Starter

Kettle Soured at 110F 48hrs

Lacto should drop gravity by 2Plato resulting in a 10*Plato OG

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  • Last Updated: 2017-07-20 15:35 UTC