Berliner Weisse - Beer Recipe - Brewer's Friend

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Berliner Weisse

131 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.25 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 131 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Saturday October 22nd 2016
1.040
1.009
4.1%
5.5
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb American - Pilsner1.5 lb Pilsner 37 1.8 38.7%
1.75 lb American - Wheat1.75 lb Wheat 38 1.8 45.2%
0.25 lb German - CaraFoam0.25 lb CaraFoam 37 1.8 6.5%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 9.7%
3.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Saaz0.35 oz Saaz Hops Pellet 3.5 Boil 15 min 5.51 100%
0.35 oz / $ 0.00
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
64 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.45 5.8  
Mash volume with grains 1.76 7.1  
Grain absorption losses -0.48 -1.9  
Remaining sparge water volume (equipment estimates 3.29 g | 13.2 qt) 2.53 10.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.01 g | 16.1 qt) 3.25 13  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 2.5 10  
Going into fermentor 2.5 10  
Total: 3.98 15.9
Equipment Profile Used: System Default
 
Notes

normal single infusion mash
after conversion lower mash ph to 4.5 via acidulated malt.
1% to lower ph by 0.1
add lacto to wort, keep wort at 112f-115f couple days (taste)
monitor ph every 12 hours want it to reach 3.6-3.8
Do Not go below 3.4

Next boil wort and add hops 15 min,
aerate and pitch vermont ale yeast

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  • Last Updated: 2016-10-22 21:57 UTC