Berliner Weisse - Beer Recipe - Brewer's Friend

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Berliner Weisse

110 calories 9.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 29 gallons (fermentor volume)
Pre Boil Size: 31.5 gallons
Post Boil Size: 31 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 110 calories (Per 12oz)
Carbs: 9.7 g (Per 12oz)
Created: Tuesday January 2nd 2018
1.034
1.006
3.7%
7.4
2.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21.88 lb German - Pilsner21.88 lb Pilsner 38 1.6 58.8%
15.33 lb German - Wheat Malt15.33 lb Wheat Malt 37 2 41.2%
37.21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.73 oz Perle2.73 oz Perle Hops Pellet 7.7 Boil 15 min 7.39 100%
2.73 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.91 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.95 g Epsom Salt Water Agt Mash 1 hr.
1.33 g Gypsum Water Agt Mash 1 hr.
0.38 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 469 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 149 °F 90 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 29.48 gal (117.91 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 17.48 gal (69.91 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.07 gal (60.28 qt). Suggest reducing strike water volume to 9.02 gal (36.09 qt) and adding 3.07 gal (12.28 qt) sparge/top-off. 12.09 48.4  
Strike water volume at mash thickness of 1.3 qt/lb 12.09 48.4  
Mash volume with grains 15.07 60.3  
Grain absorption losses -4.65 -18.6  
Remaining sparge water volume (equipment estimates 22.29 g | 89.1 qt) 24.31 97.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 29.48 g | 117.9 qt) 31.5 126  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 29 g | 116 qt) 31 124  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 31 g | 124 qt) 29 116  
Total: 36.4 145.6
Equipment Profile Used: System Default
 
Notes

Normal Mash
Raise to 180F hold for 5min cool to 110F
Kettle Sour With Wyeast 5335
Boil for 15 to kill Lacto
Cool to 66F pitch SO5

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  • Last Updated: 2019-08-20 12:05 UTC