Cray Cray Berliner Weisse - Beer Recipe - Brewer's Friend

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Cray Cray Berliner Weisse

153 calories 12.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 93 gallons (fermentor volume)
Pre Boil Size: 95 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 153 calories (Per 12oz)
Carbs: 12.4 g (Per 12oz)
Created: Thursday March 2nd 2017
1.047
1.007
5.3%
0.0
3.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50.73 lb German - Floor-Malted Bohemian Wheat50.73 lb Floor-Malted Bohemian Wheat 38 2 33.3%
101.45 lb German - Bohemian Pilsner101.45 lb Bohemian Pilsner 38 1.9 66.7%
152.18 lbs / $ 0.00
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1438 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 145 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 94.5 gal (378 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 82.5 gal (330 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 126.45 gal (505.79 qt) 114.27 457.1  
Strike water volume (equipment estimates 113.77 g | 455.1 qt) 114.27 457.1  
Mash volume with grains (equipment estimates 125.95 g | 503.8 qt) 126.45 505.8  
Grain absorption losses -19.02 -76.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 94.5 g | 378 qt) 95 380  
Boil off losses -1.5 -6  
Post boil Volume 93 372  
Volume into fermentor 93 372  
Total: 114.27 457.1
Equipment Profile Used: System Default
 
Notes

Bring to boil and then cut heat. Chill to 95 degrees. Add the Lacto. (Preferably Omega Yeast or Goodbelly). Allow to sour for 24-48 hours. Chill to 70 degrees and add WLP644 Trois. Can boil to kill off brett if you want.

Add puree to secondary.

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  • Last Updated: 2019-06-02 17:51 UTC