Mulberliner (Mulberry Berliner Weisse) - Beer Recipe - Brewer's Friend

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Mulberliner (Mulberry Berliner Weisse)

116 calories 11.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 21.5 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.022 (recipe based estimate)
Efficiency: 70% (brew house)
Source: TristanMW
Calories: 116 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Sunday November 19th 2017
1.038
1.009
3.8%
7.8
2.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.72 kg German - Pilsner1.72 kg Pilsner 38 1.6 27%
1.15 kg German - Wheat Malt1.15 kg Wheat Malt 37 2 18.1%
3.50 kg Mulberry3.5 kg Mulberry - (late boil kettle addition) 6.1 0 54.9%
6.37 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Palisade4 g Palisade Hops Pellet 7.5 First Wort 0 min 5 13.8%
4 g Palisade4 g Palisade Hops Pellet 7.5 Boil 20 min 2.75 13.8%
21 g Palisade21 g Palisade Hops Pellet 7.5 Boil 0 min 72.4%
29 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 20 min.
1 tsp Yeast Nutrient Other Boil 20 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 102 B cells required
Lactobacillus delbrueki
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 63 °C 60 min
Temperature -- 77 °C 10 min
Sparge -- 77 °C 30 min
Starting Mash Thickness: 2.9 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 8.3
Mash volume with grains 10.2
Grain absorption losses -2.9
Remaining sparge water volume (equipment estimates 19.5 L) 23.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24 L) 28.4
Volume increase from sugar/extract (late additions) 3.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21.5
Going into fermentor 21.5
Total: 32.2  
Equipment Profile Used: System Default
 
Notes
  • Add mulberries and pomegranate at 20min boil mark.

  • Pitch German ale yeast and Lacto Buchneri 5335 at same time.

  • Don't strain fruit from kettle.

  • Ferment 3 weeks at 19C then filter and condition in secondary at 21C for 2 months.

  • Pitch fresh Ale yeast when bottling, condition for further 2 months before opening.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-05-19 01:33 UTC