Berliner Weisse 2 - Beer Recipe - Brewer's Friend

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Berliner Weisse 2

94 calories 9.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 27 liters (ending kettle volume)
Pre Boil Size: 33.8 liters
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: internet
Calories: 94 calories (Per 330ml)
Carbs: 9.2 g (Per 330ml)
Created: Friday January 22nd 2016
1.031
1.007
3.3%
8.1
2.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 kg German - Pilsner2.1 kg Pilsner 38 1.6 58.3%
1.50 kg German - Wheat Malt1.5 kg Wheat Malt 37 2 41.7%
3.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Hallertau Hersbrucker16 g Hallertau Hersbrucker Hops Pellet 4 Boil 90 min 8.05 100%
16 g / $ 0.00
 
Yeast
White Labs - Berliner Weisse Blend WLP630
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 90 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 14.4
Mash volume with grains 16.8
Grain absorption losses -3.6
Remaining sparge water volume 23.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.6 L) 33.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 25.2 L) 27
Estimated amount in fermentor 27
Total: 38.3  
Equipment Profile Used: System Default
 
Notes

Remove 3 quarts of the mash for the decoction, including a good mixture of both the grain and liquid. Add the Hallertauer hops to mixture and boil in a separate pot for 15 minutes. Stir frequently, and as foam rises to the top, skim and discard.

4.
Add the entire decoction back into the mash. In a separate container, heat 3.7 gallons of water to 185°F.

5.
After about 60 total minutes of mashing, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F.

6.
Slowly raise grain bag out of the liquid, allowing wort to drain from the grain. Hold grain bag above the kettle for 5 to 10 minutes as the wort drains.

7.
DO NOT BOIL. Cool the wort to under 80°F and transfer to a sanitized fermentation vessel.

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  • Last Updated: 2016-01-24 17:01 UTC