Berlinner Weiss 2.0 - Beer Recipe - Brewer's Friend

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Berlinner Weiss 2.0

124 calories 11 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 10 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Zainasheff Palmer / “Brewing Classic Styles”
Calories: 124 calories (Per 12oz)
Carbs: 11 g (Per 12oz)
Created: Thursday March 16th 2017
1.038
1.007
4.0%
5.0
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.25 lb German - Pilsner8.25 lb Pilsner 38 1.6 50%
8.25 lb American - White Wheat8.25 lb White Wheat 40 2.8 50%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.90 oz Hallertau Hersbrucker1.9 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 4.95 100%
1.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlflock Fining Boil 10 min.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 324 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.75 qt 6.2Gal @ 160.2 (F) Strike Infusion -- 149 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.32 gal (49.29 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.32 gal (1.29 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.19 24.8  
Mash volume with grains 7.51 30  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 8.45 g | 33.8 qt) 8.63 34.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.32 g | 49.3 qt) 12.5 50  
Boil off losses -0.25 -1  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 14.81 59.3
Equipment Profile Used: System Default
 
Notes

Soured with lactic acid to 3.6 pH while in kettle, then transferred to primary when pitching.

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  • Last Updated: 2017-05-14 22:47 UTC
  • Snapshot Created: 2017-03-16 19:04 UTC