Berliner Weisse - Beer Recipe - Brewer's Friend

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Berliner Weisse

111 calories 11.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 45 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 111 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created: Thursday June 15th 2017
1.034
1.008
3.5%
4.9
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - White Wheat3 lb White Wheat 40 2.8 40%
3 lb German - Pilsner3 lb Pilsner 38 1.6 40%
1.50 lb United Kingdom - Maris Otter Pale1.5 lb Maris Otter Pale 38 3.75 20%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 2 Boil 20 min 4.91 100%
1 oz / $ 0.00
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 65 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 qt Infusion -- 152 °F 45 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 2.81 11.3  
Mash volume with grains 3.41 13.7  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume (equipment estimates 5.29 g | 21.2 qt) 5.63 22.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.91 g | 27.7 qt) 7.25 29  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

Made a lacto starter with lacto d. for about 2.5 days before pitching. kept it around 90-100. Going to try souring in kegs this time instead of a kettle. Rack 3.5 gallons into each keg after 15 minutes of boiling, lower the pH to under 4.5 using lactic acid, and split the lacto starter between them. Hold at 100 for 24 hours then rack back into the kettle to finish the 45 minute boil.

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  • Last Updated: 2017-09-27 00:09 UTC