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

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Berliner Weisse - Pilot

138 calories 14 g 12 oz
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Beer Stats
Method: Extract
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Saturday March 25th 2017
1.042
1.010
4.2%
17.8
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Dry Malt Extract - Extra Light1 lb Dry Malt Extract - Extra Light 42 2.5 50%
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat 42 3 50%
2 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Citra0.25 oz Citra Hops Pellet 13 Boil 15 min 17.76 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 59 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 3.35 g | 13.4 qt) 2.34 9.4  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 3.51 g | 14 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume 2 8  
Going into fermentor 2 8  
Total: 2.34 9.4
Equipment Profile Used: System Default
 
Notes
  1. 3/21 - Made 1/2 gallon 1.04 starter wort (Light DME). Divided into 2 growlers.

  2. 3/22 - Made Lacto starter (5 days in advance of brew day):
    • growler with 1/4 gal starter wort
    • added 1/4 lb uncrushed malt grains
    • fermented, odor of cooked corn by days 4-5

  3. 3/25 - Made 2.5 gallons wort, DME, Wheat extract
    • boiled 15 minutes

  4. 3/25 Made cervesa yeast starter
    • growler with 1/4 gal starter wort
    • pitched 1/4 sachet of Danstar English ale yeast

  5. 3/26 - Pitched lacto starter into wort at 80F (3/26)
    • setup temp control - heating pad, towels, etc. - target fermentation temp of 90-100F
    • took a base taste sample. Moderately sweet malty.

  6. tasted daily until desired sour-ness developed. 5 days

  7. 3/31
    • skimmed lacto yeast trub from top of kettle fermenter
    • 15 minute boil, with hops, irish moss per schedule
      OG 1.04 @ 90F, 1.049 @ 60F

  8. 3.31
    • made 1 L 1.04 additional wort; added to cervesa starter

  9. 4/2
    • aerated soured wort, pitched cervesa yeast starter @75F

      4/16 moved to refrigerator to cold crash

      4/22
      SG 1.02 @ 40F = 1.014 @ 60 F. ABV 4.7%
      Kegged and carbonated.
      taste is sour, might need to be more sour.
      cloudy. hoping will clear somewhat in keg.


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  • Last Updated: 2017-04-22 16:57 UTC