Word to Your Mother Berliner Weiss - NO BOIL! - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Word to Your Mother Berliner Weiss - NO BOIL!

78 calories 7.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.020 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Michael Dawson
Calories: 78 calories (Per 12oz)
Carbs: 7.3 g (Per 12oz)
Created: Friday February 3rd 2017
1.024
1.005
2.5%
3.6
2.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb German - Pilsner2.5 lb Pilsner 38 1.6 50%
2.50 lb German - Wheat Malt2.5 lb Wheat Malt 37 2 50%
5 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Mash 0 min 3.61 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 lb Mixed Raspberries/Blackberries/Blueberries Other Primary --
1 qt Rice Hulls Other Mash --
 
Yeast
White Labs - Berliner Weisse Blend WLP630
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 70 °F
Starter:
No
Fermentation Temp:
71 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 44 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 qt Infusion -- 133 °F 60 min
3 qt Boil 3 quarts mash for 10 min boil Decoction -- 151 °F 15 min
5 qt Sparge -- 170 °F --
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 1.63 6.5  
Mash volume with grains 1.99 8  
Grain absorption losses -0.63 -2.5  
Hops absorption losses (mash) -0.04 -0.2  
Remaining sparge water volume (equipment estimates 4.79 g | 19.2 qt) 5.89 23.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.5 g | 22 qt) 6.6 26.4  
Boil off losses    
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.51 30.1
Equipment Profile Used: System Default
 
Notes

Add fruit after souring is done and while yeast starts working.

Total water needed 6.66 Gal (27 qts)

7 quarts mash in at 144 hold for 60

Remove 3 quarts of thick mash and bring to boil and hold for 10 mins
Return to mash tun and stir in - will bring up to 151. Hold for 10 mins

Add 3.5 quarts boiling water to bring up to 170. hold for 10 mins

Sparge with remaining 16.5 qts @ 170

Sparge directly into fermentor - no boil! Wait until cool, then pitch yeast - no need for starter.

Bottle when finished fermenting and wait at least 8 weeks to open.

Last Updated and Sharing
 
1,032
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-02-18 13:52 UTC