Ditch Fire Berliner Weisse - Beer Recipe - Brewer's Friend

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Ditch Fire Berliner Weisse

120 calories 10.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Efficiency: 60% (ending kettle)
Source: DrPaulsen
Calories: 120 calories (Per 12oz)
Carbs: 10.1 g (Per 12oz)
Created: Tuesday July 16th 2013
1.037
1.006
4.2%
5.7
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Pilsner4 lb Pilsner 38 1.6 40%
3 lb German - Wheat Malt3 lb Wheat Malt 37 2 30%
3 lb German - Smoked Malt3 lb Smoked Malt 37 3 30%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Leaf/Whole 4.5 Mash 0 min 2.89 66.7%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 8 Mash 0 min 2.83 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 each Oxygen Other Primary 0 min.
 
Yeast
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 210 B cells required
German Ale Yeast (WY1007)
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 210 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 100 100 0
CaCl: 6 gm (~1.5 tsp)
CaSO4: 6.4 gm (~1.5 tsp)


For 7 gallons of strike water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 Beta/Saccharification Rest Infusion -- 148 °F 90 min
Alpha/Dextrinization Rest Temperature -- 165 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.25 -5  
Hops absorption losses (mash) -0.06 -0.2  
Remaining sparge water volume 3.18 12.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6 24  
Boil off losses    
Post boil volume 6 24  
Estimated amount in fermentor 6 24  
Total: 7.56 30.2
Equipment Profile Used: System Default
 
Notes

No boil, no sparge, no chill. Pasteurize in the MLT, transfer to a bucket & let cool to 95F in the fridge before shaking to aerate & pitching the lacto. Put regular tap water in the HLT (save on water).

Try to hit 10 MC/mL for Lacto (225 BC - 1.2 MC/mL/P) & 4 MC/mL for Sacch (90 BC - 0.5 MC/mL/P).

Grow Lacto in ~1.2L starter (@1.020) for 5-7 days at 80F to hit proper pitching rate. Just pitch a pack of the yeast, no starter required.

Pitch the lacto 48 hrs early at 70F, then pitch 1007.

http://www.youtube.com/watch?v=_hClp9huB1M

http://wildbrewchronicle.blogspot.com/2012/09/3-smoked-berliner-weisse.html

Lichtenhainer

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  • Last Updated: 2013-07-19 15:36 UTC