Berlinner Weiss - Beer Recipe - Brewer's Friend

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Berlinner Weiss

108 calories 11.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 10 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Zainasheff Palmer / “Brewing Classic Styles”
Calories: 108 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Saturday July 9th 2016
1.033
1.009
3.1%
5.7
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 lb German - Pilsner4.2 lb Pilsner 38 1.6 58.3%
3 lb American - White Wheat3 lb White Wheat 40 2.8 41.7%
7.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 5.69 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlflock Fining Boil 10 min.
 
Yeast
Wyeast - European Ale 1338
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Watkinsville, GA Tested 2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
8 2 13 7 7 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 qt Infusion -- 149 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.7 10.8  
Mash volume with grains 3.28 13.1  
Grain absorption losses -0.9 -3.6  
Remaining sparge water volume (equipment estimates 4.74 g | 19 qt) 5.95 23.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.29 g | 25.2 qt) 7.5 30  
Boil off losses -0.25 -1  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.65 34.6
Equipment Profile Used: System Default
 
Notes

Soured with lactic acid to 3.6 pH while in kettle, then transferred to primary when pitching.

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  • Last Updated: 2017-03-15 19:07 UTC