Weisse.Bull - Beer Recipe - Brewer's Friend

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Weisse.Bull

94 calories 9.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Adapted from Jeff Alworth / Alan Taylor
Calories: 94 calories (Per 330ml)
Carbs: 9.2 g (Per 330ml)
Created: Thursday February 15th 2018
1.031
1.007
3.1%
0.0
2.4
4.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.30 kg German - Pilsner1.3 kg Pilsner 38 1.6 50%
1.30 kg German - Wheat Malt1.3 kg Wheat Malt 37 2 50%
2.60 kg / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 20 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
White Labs 5526
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: speise       Amount: 5 litres       CO2 Level: 3.5 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 66 °C 75 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 7.8
Mash volume with grains 9.5
Grain absorption losses -2.6
Remaining sparge water volume (equipment estimates 17.1 L) 15.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.4 L) 20
Boil off losses -1.4
Post boil Volume 20
Going into fermentor 20
Total: 23.5  
Equipment Profile Used: System Default
 
Notes
  • 5 liters of wort pressure-canned for future "Speise"
  • 15 liters pitched with a lactobacillus starter, kept at 35°C for 1 week under CO2 atmosphere
  • Check pH=3 and then oxygenate wort for 1 hour
  • These 15 liters then pitched with Wyeast 1007 (German Ale) and Wyeast 5526 (BRETTANOMYCES LAMBISCUS)
  • Fermented till FG=1.007 at 21°C
  • Add 5 liters speise and
  • Bottle condition (seeking for 3.5 volumes CO2), using Champaign bottles, at 15°C
  • Let condition at least 1 month, preferably 3 to 6 months.
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  • Public: Yup, Shared
  • Last Updated: 2018-10-30 09:19 UTC