Gluten Free Grapefruit Berlinerweisse - Beer Recipe - Brewer's Friend

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Gluten Free Grapefruit Berlinerweisse

161 calories 16.6 g 12 oz
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Beer Stats
Method: Extract
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 7.25 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 0% (steeping grains only)
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Friday June 2nd 2017
1.049
1.012
4.8%
0.4
2.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb White Sorghum Syrup - Gluten Free6.6 lb White Sorghum Syrup - Gluten Free 44 1.5 72.5%
0.50 lb Maltodextrin0.5 lb Maltodextrin 39 0 5.5%
1 lb Brown Rice Syrup - Gluten Free1 lb Brown Rice Syrup - Gluten Free 44 2 11%
8.10 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 11%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Tettnanger0.25 oz Tettnanger Hops Pellet 1.9 Boil 15 min 0.4 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Amoretti Grapefruit Compound Flavor Secondary 15 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 250 B cells required
Lacto/Brett
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 250 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.14 g | 28.6 qt) 7.01 28  
Mash volume with grains (equipment estimates 7.14 g | 28.6 qt) 7.09 28.4  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.62 2.5  
Pre boil volume (equipment estimates 7.63 g | 30.5 qt) 7.5 30  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume 7.25 29  
Going into fermentor 7.25 29  
Total: 7.01 28
Equipment Profile Used: System Default
 
Notes

Sorghum has a sour/metallic after taste. For my first GF beer, I decided to brew something that would play along with that aftertaste, rather than have it be out of place in a traditional beer style.

Grapefruit and Lactobacillus each have a tinny, sour flavor note. Brett is the main fermentation strain because of it's well-known prickly pineapple profile (also metallic and tinny).

The goal here was to use sorghum's well-known flaws to accentuate the character of the beer, rather than fight to mask them.

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  • Last Updated: 2017-06-05 19:38 UTC