berlliner weiss - Beer Recipe - Brewer's Friend

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berlliner weiss

138 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 74% (brew house)
Source: pina coladas
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Wednesday May 30th 2018
1.042
1.010
4.3%
12.7
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Bohemian Pilsner11 lb Bohemian Pilsner 38 1.9 64.7%
6 lb American - White Wheat6 lb White Wheat 40 2.8 35.3%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 First Wort 0 min 8.75 50%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 15 min 3.95 50%
1 oz / $ 0.00
 
Yeast
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
-
wyeast 1272
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.04 gal (52.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.04 gal (4.15 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5  
Mash volume with grains 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 9.04 g | 36.2 qt) 9 36  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.04 g | 52.2 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 11.5 46  
Going into fermentor 11.5 46  
Total: 15.38 61.5
Equipment Profile Used: System Default
 
Notes

after souring at 92 degrees for 5 days, ph read 3.27 (ideal 3-3 -3.7)
for 10 minutes with 5/8 oz hops, chilled to 75 degrees
O.G. 10.41
fermented with Wyeast 1272 American Ale II
racked to secondary on 6/21/18. Gravity read 1.011
racked 5 gallons onto 5 lbs of rhubarb. cleaned and sliced in the food processor.

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  • Last Updated: 2018-06-21 18:01 UTC