Berliner Weisse - Beer Recipe - Brewer's Friend

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Berliner Weisse

113 calories 9.1 g 16 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 8 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Milk the Funk
Calories: 113 calories (Per 16oz)
Carbs: 9.1 g (Per 16oz)
Created: Wednesday October 19th 2016
1.035
1.005
4.0%
3.8
2.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 70%
3 lb German - Wheat Malt3 lb Wheat Malt 37 2 30%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 4 Mash 0 min 3.75 100%
2 oz / $ 0.00
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 199 B cells required
Omega Lactobacillus Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 199 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.25 gal Infusion -- 145 °F 60 min
6.5 gal Fly Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.25 13  
Mash volume with grains 3.98 15.9  
Grain absorption losses -1.25 -5  
Hops absorption losses (mash) -0.08 -0.3  
Remaining sparge water volume 6.33 25.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 8 32  
Boil off losses    
Post boil volume 8 32  
Estimated amount in fermentor 8 32  
Total: 9.58 38.3
Equipment Profile Used: System Default
 
Notes

Steps

  1. 1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.
  2. Mash in at 145°f for 60 minutes; if hops have to be used, then make sure to add the hops to the mash.
  3. Sparge as normal.
  4. Bring the wort to a boil and then turn the heat off.
  5. Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion.
  6. Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.
  7. After the souring phase, chill the soured wort down to ~70°F and pitch WLP644 Trois (boiling to kill the Lactobacillus before adding the WLP644 Trois is optional; see kettle souring). You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.
  8. Rack or transfer off as normal to bottles or a keg.
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  • Last Updated: 2016-11-09 23:05 UTC