RnB - Raspberry Berlinerweisse - Beer Recipe - Brewer's Friend

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RnB - Raspberry Berlinerweisse

113 calories 11.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Kenneth Hjelm
Calories: 113 calories (Per 330ml)
Carbs: 11.5 g (Per 330ml)
Created: Monday January 2nd 2017
1.037
1.009
3.7%
8.1
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg American - Pilsner2 kg Pilsner 37 1.8 50%
1.50 kg American - Wheat1.5 kg Wheat 38 1.8 37.5%
0.50 kg American - Caramel / Crystal 20L0.5 kg Caramel / Crystal 20L 35 20 12.5%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Pellet 2.7 Boil 60 min 8.13 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 kg Raspberries Flavor Secondary --
5 each protaflock Fining Boil 15 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
Brettanomyce Bruxellensis
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Fenulic Acid Rest Infusion -- 45 °C 20 min
12 L Maltose Infusion -- 65 °C 50 min
12 L Malto Dextrin -- -- 76 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 14
Mash volume with grains 16.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 21.7 L) 20.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.8 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25
Going into fermentor 25
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

3.5L/KG for mashing.
45 degrees Celsius for Fenulic Acid Rest
60 degrees Celsius for Maltose
76 degrees for Malto Dextrine

Protaflock

WLP300 added in the Primary Fermantation.
Brettanomyce Bruxellensis and Raspberries added in the Secondary Fermantation.

Let it "age" in the same tank. The "dead" sacchoramyces is a nutrient for the Brettanomyce.

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  • Last Updated: 2017-01-19 11:38 UTC