Upstanding Berliner Weisse - Beer Recipe - Brewer's Friend

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Upstanding Berliner Weisse

95 calories 5.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.022 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 95 calories (Per 12oz)
Carbs: 5.2 g (Per 12oz)
Created: Thursday April 28th 2016
1.030
1.001
3.8%
0.0
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.53 lb Belgian - Pilsner2.53 lb Pilsner 37 1.6 70.9%
0.57 lb American - White Wheat0.57 lb White Wheat 40 2.8 16%
0.47 lb German - Spelt Malt0.47 lb Spelt Malt 37 2 13.2%
3.57 lbs / $ 0.00
 
Yeast
Wyeast - Berliner Weisse Blend 3191
Amount:
1 Each
Cost:
Attenuation (custom):
98%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
110 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 39 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Berliner Weisse (From Mike)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 8 15 96 50 23
0.75g Gypsum, 1.22g Epsom, 0.625 Table Salt, 2.65 Calc Chloride, 0.75 ml 88% Lactic acid added to 4.25 gallons R/O
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 155 °F 60 min
Starting Mash Thickness: 2.48 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.48 qt/lb 2.21 8.9  
Mash volume with grains 2.5 10  
Grain absorption losses -0.45 -1.8  
Remaining sparge water volume (equipment estimates 2.73 g | 10.9 qt) 2.23 8.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.25 g | 17 qt) 3.75 15  
Boil off losses -1.5 -6  
Post boil Volume 2.75 11  
Going into fermentor 2.75 11  
Total: 4.45 17.8
Equipment Profile Used: System Default
 
Notes

Water Profile: http://www.themadfermentationist.com/2008/02/berliner-weiss.html

Recipe from Right Proper (Nathan I presume):
OG 1.032

60% Pils
20% Wheat Malt
20% Oat Malt

We’ll mash high, around 155. No hops in the kettle.

We have a house lacto culture that we use to ferment in the tank and I imagine this beer will finish around 1.004. I was thinking of dry hopping at around 1# per barrel (2/3 Amarillo, 1/3 Mandarina).

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  • Last Updated: 2016-05-16 02:59 UTC