BrettLiner weisse - Beer Recipe - Brewer's Friend

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BrettLiner weisse

103 calories 9.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 30 liters (ending kettle volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: HHH
Calories: 103 calories (Per 330ml)
Carbs: 9.7 g (Per 330ml)
Created: Friday October 30th 2015
1.034
1.007
3.5%
0.0
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg German - Pilsner2.2 kg Pilsner 38 1.6 50%
2.20 kg German - Wheat Malt2.2 kg Wheat Malt 37 2 50%
4.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
90 g Nelson Sauvin90 g Nelson Sauvin Hops Pellet 11.4 Dry Hop 5 days 90%
10 g Nelson Sauvin10 g Nelson Sauvin Hops Pellet 11.4 Dry Hop 20 days 10%
100 g / $ 0.00
 
Yeast
White Labs - Brettanomyces Claussenii WLP645
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 512 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L main mash Infusion -- 66 °C 60 min
mash out Temperature -- 75 °C 5 min
Quick Water Requirements
Water Liters
Total strike volume 37.3
Mash volume with grains 40.2
Grain absorption losses -4.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 38.6 L) 32
Boil off losses -8.6
Post boil volume (equipment estimates 23.5 L) 30
Estimated amount in fermentor 30
Total: 37.3  
Equipment Profile Used: System Default
 
Notes

After boil, and after cooling to approx 40 C, lower pH to approx 4.5 by adding lactic acid (I have 80%. I think 88% might be more common) I will add a tsp, measure pH, rince repeat until I have correct pH.

Do not oxygenate before adding lactic acid bacteria.

Add lactic acid bacteria, top off with some carbonated water. cover as best as possible. keep away from oxygen.

Keep at approx 40 ceclius.(should be done by 1-3 days)

Let LAB do it's work. Measure pH approx each 12 hours.

When correct pH is reached (approx 3.5 for me), add 10 gram nelson as lacto stop, and add a decanted 0.75 liter Brett starter(1 vial WLP654 brettanomyces claussenii grown for 7 days and settled for 3 days for flocculation, 10 days all in all)

Do NOT oxygenate wort when adding hops and Brett yeast. Oxygenating the wort at this time might increase the probability of wet horse blanket/leathery aromas. We want more fruit here, so no oxygenation.

When correct FG is reached(approx 14 days) add 90 gram nelson and let it stay for 4-5 days.

Bottle with 7g/l sugar.

Brett will do it's magic over time. So expect that this is a product that will change over at least 6 months time in bottle/keg.

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  • Last Updated: 2015-11-06 09:10 UTC