Schwester Frieda Rosé – Berliner Fraise - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Schwester Frieda Rosé – Berliner Fraise

104 calories 9.6 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 16.5 liters
Pre Boil Gravity: 7.3 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Cervesiastische Versuchsanstalt
Calories: 104 calories (Per 330ml)
Carbs: 9.6 g (Per 330ml)
Created: Tuesday December 29th 2015
8.6 °P
1.7 °P
3.6%
4.8
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.50 kg German - Pilsner1.5 kg Pilsner 38 2.77 39.1%
0.70 kg German - Wheat Malt0.7 kg Wheat Malt 37 3.84 18.2%
100 g German - Caramel Pils100 g Caramel Pils 35 4.91 2.6%
40 g German - CaraAmber40 g CaraAmber 34 59.88 1%
1.50 kg Strawberry1.5 kg Strawberry - (late boil kettle addition) 3.15 39.1%
3.84 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.17 g Willamette4.17 g Willamette Hops Pellet 4.5 First Wort 0 min 2.32 50%
4.17 g Willamette4.17 g Willamette Hops Pellet 4.5 Whirlpool at 95 °C 0 min 2.5 50%
8.34 g / $ 0.00
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 45 B cells required
Homegrown Lactos + Brewbaker Jahrgangsweisse for Brettanomyces
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 45 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 68 °C 60 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 4.7
Mash volume with grains 6.2
Grain absorption losses -2.3
Remaining sparge water volume (equipment estimates 13.6 L) 15.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15 L) 16.5
Volume increase from sugar/extract (late additions) 1.5
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 15
Hops absorption losses (whirlpool, hop stand) -0
Going into fermentor 15
Total: 19.7  
Equipment Profile Used: System Default
 
Notes

Hops:
As only very little hop is used and hardly any hop aroma is perceived in the style, you can use whatever hop you find at home. But be careful: Stay below IBU 5 to prevent impeding the lactos.

Boil:
Traditionally Berliner Weisse is not boiled at all. This however was boiled ca. 30 mins to prevent DMS.

Lactos:
I usually grow my own Lactos. I take a hand full of malt and put it in a simple, warm DME wort. To give the lactos a headstart, I usually add a little lactic acid (80%, from Amazon). That way only acidophile microbes will grow in the wort. Keep it in a warm place – I now use a Yoghurt maker to keep the temerature between 25-35°C, but had success with a thermos flask, too. Every morning, I pour away about 1/3 of the wort and replace it with new wort. After one week I stop pouring away and only keep the temperature between 25 and 35°C. As soon as it tastes lemony sour, it's time to brew. Pour the sour wort right into your fermentor at primary fermentation.

Brett:
Berliner Weisse traditionally incorporates Brettannomyces. I got my strain from two bottles of Brewbaker Jahrgangsweisse 2013 – a commercially brewed Craft Berliner Weisse from germany. Fits the style perfectly.

Strawberries:
This Berliner Weisse is aged for about one month on fresh strawberries. I used 500g of mashed Strawberries for ca. 5 liters of beer. Add it in secondary fermentation.

Last Updated and Sharing
 
956
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-12-29 11:03 UTC