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Berliner

141 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Daniel
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Thursday June 1st 2017
1.043
1.010
4.4%
7.5
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - Wheat3 lb Wheat 38 1.8 37.5%
3 lb Belgian - Pilsner3 lb Pilsner 37 1.6 37.5%
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 25%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz GR Perle0.5 oz GR Perle Hops Pellet 4.5 Boil 30 min 7.49 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.80 ml Lactic Acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3 12  
Mash volume with grains 3.64 14.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 5.02 g | 20.1 qt) 5.75 23  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.77 g | 27.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

Made a Lacto Plantarum starter on 5/31/17. 200g DME in 2 liters water, boiled for 5 minutes. 10 pills broken open and pitched into the starter after the wort cooled down to 92ºF. Each pill had 10B cells for a total off 100B in the starter. Starter topped off with seltzer water to purge oxygen in the head space. Initial pH was 5.39. Final pH of starter was 4.51.

Initial pH of the wort after pitching the starter was 4.51. We pitched at 12:30 pm and held at 95ºF. By 9 pm, the wort was down to pH 3.73. At 9 am, the wort was down to 3.51. By 12:30 pm (24 post pitch), the wort was down to 3.43. Due to time restrictions, I decided to call it there and finish the boil.

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  • Last Updated: 2017-06-04 16:46 UTC