Brettwood Berliner 2016 - Beer Recipe - Brewer's Friend

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Brettwood Berliner 2016

114 calories 11.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Greystone Homebrews
Calories: 114 calories (Per 12oz)
Carbs: 11.3 g (Per 12oz)
Created: Thursday May 26th 2016
1.035
1.008
3.5%
0.0
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 76.9%
2 lb American - Wheat2 lb Wheat 38 1.8 15.4%
1 lb German - Rye1 lb Rye 38 3.5 7.7%
13 lbs / $ 0.00
 
Yeast
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
100 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 332 B cells required
wyeast 1007 German Ale
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
100 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 332 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal strike 165 Infusion -- 149 °F 60 min
8.8 gal strike 182 Fly Sparge -- 175 °F 20 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 4.39 17.6  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 7.49 g | 30 qt) 8.49 34  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10 g | 40 qt) 11 44  
Boil off losses    
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 12.88 51.5
Equipment Profile Used: System Default
 
Notes
  • no boil, hold at 185 for 20 min, chill to 105-108 then pitch Lacto.
  • Sour for two-three days, testing acidity by taste
  • cool to mid 60's (65-68F) and pitch German Ale starter, ferment for two weeks then cold crash and keg half.
  • rack 5 gallons to carboy and add funky dregs of some sort

    NO HOPS
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  • Public: Yup, Shared
  • Last Updated: 2016-05-26 13:14 UTC