#5 MR BW 2.0 - Beer Recipe - Brewer's Friend

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#5 MR BW 2.0

100 calories 9.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 60% (brew house)
Source: EliasParus
Calories: 100 calories (Per 330ml)
Carbs: 9.5 g (Per 330ml)
Created: Wednesday October 26th 2016
1.033
1.007
3.5%
6.8
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg German - Pilsner1 kg Pilsner 38 1.6 40%
1.50 kg German - Wheat Malt1.5 kg Wheat Malt 37 2 60%
2.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Chinook (15min)15 g Chinook (15min) Hops Pellet 12.7 Mash 0 min 6.8 100%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast nutrient Water Agt Boil 10 min.
0.50 tsp Protafloc Water Agt Boil 10 min.
2 kg Raspberry Flavor Secondary 15 days
 
Yeast
White Labs - Berliner Weisse Blend WLP630
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 21 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 41 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
4.5g Gypsum
3g Calcium Chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 L Infusion -- 64 °C 60 min
9 L Infusion -- 74 °C 15 min
8 L Sparge -- 74 °C 10 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 8.8
Mash volume with grains 10.3
Grain absorption losses -2.5
Hops absorption losses (mash) -0.1
Remaining sparge water volume (equipment estimates 10.2 L) 10.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.4 L) 16
Boil off losses -1.4
Post boil Volume 14
Going into fermentor 14
Total: 19.5  
Equipment Profile Used: System Default
 
Notes

Hallon i jäskärl, 3kg, när FG nått 1.020 eller lägre.

Låt stå länge. Helst 60+ dagar. Känn av hur sur den är, lägg till mjölksyra om så behövs. Kan även läggas till fler hallon efter tiden.

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  • Last Updated: 2017-05-22 15:57 UTC