wanna be berliner weisse - Beer Recipe - Brewer's Friend

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wanna be berliner weisse

129 calories 10.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Andreas Leman
No Chill: 20 minute extended hop boil time
Calories: 129 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)
Created: Saturday March 4th 2017
1.043
1.006
5.0%
6.2
8.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.70 kg German - Pale Ale3.7 kg Pale Ale 39 4.64 92.5%
50 g Torrified Wheat50 g Torrified Wheat 36 3.84 1.3%
100 g American - Caramel / Crystal 20L100 g Caramel / Crystal 20L 35 51.87 2.5%
50 g German - Rye50 g Rye 38 7.84 1.3%
50 g Cane Sugar50 g Cane Sugar 46 1.3%
50 g Caramel Rye Malt 60L50 g Caramel Rye Malt 60L 31 158.62 1.3%
4,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Amarillo10 g Amarillo Hops Pellet 8.6 Boil 1 min 6.22 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 L Proviva hallon & granatäpple Water Agt Other 2 days
1 L Proviva hallon & svartvinbär Water Agt Other 2 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
Lactobacillus plantarum 299v
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
2016 Malmö
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
33 7 35 28 30 130
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Temperature -- 53 °C 60 min
14 L Fly Sparge -- 67 °C 20 min
Temperature -- 74 °C 30 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 15.8
Mash volume with grains 18.4
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 18.8 L) 15
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 29.8 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 24
Going into fermentor 24
Total: 30.8  
Equipment Profile Used: System Default
 
Notes

mash "salts"
1g/kg malt calsiumclorid
0,4 g lactic acid
--------------------------------------------
"killing the malt buggs"
1,045 pre first boil.
*Boil for 10 min

     | Wort volym: 24 liters | <br />
  • Chill it down to 41oC
    --------------------------------------------
    Souring phace
    additions
    1 liter Proviva hallon & granatäpple at 41oC
    1 liter Proviva hallon & svartvinbär at 37oC
     | Wort volym: 26 liters (24wort+2liters of proviva) |<br />

    SOURING (in hours)
    0h: start of souring. | 1,045-4 OG |
    5h: into souring 10g lactic acid
    24h: 1,044 OG |Ph ca 3,8|
    48h: 1,043-4 OG |Ph ca 3,5|
    -----------------------------------------------
    "Killing the buggs"
    boil for 20 min.
    hops in at flameout (no chill extra 20-30min)
    *Let it chill to 20 oC
    ------------------------------------------------
    Fermitation
    day:
    1:Fermitation | 1,046 OG | Wort volym: 24 liters (26-2 liters boiloff)|
    day 0: adding US-05 yeast
    14: transfer to secondary fermentation with 1000g rasbarries and 500g blackberries.
    20: adding additonal 500grams of rasbarries and 250 grams of pomegranate seeds

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  • Last Updated: 2017-03-23 22:13 UTC