Berliner Weisse - Beer Recipe - Brewer's Friend

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Berliner Weisse

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Underground Brewers Club
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Friday June 8th 2018
1.050
1.012
5.0%
0.0
22.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - CaraCrystal Wheat Malt9 lb CaraCrystal Wheat Malt 34 55 45%
11 lb American - Pilsner11 lb Pilsner 37 1.8 55%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 0 min 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 lb sour cherries Other Other 0 min.
 
Yeast
White Labs - Berliner Weisse Blend WLP630
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 70 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced       CO2 Level: 3 Volumes
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Mash volume with grains 9.1 36.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 6.79 g | 27.2 qt) 6.25 25  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.54 g | 46.2 qt) 11 44  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 13.75 55
Equipment Profile Used: System Default
 
Notes

John Watson of Southbury, CT, member of the Underground Brewers Club of Connecticut, won a gold medal in Category #20: Fruit Beer during the 2008 National Homebrew Competition Final Round in Cincinnati, OH. Watson’s Fruit Beer was chosen as the best among 114 final round entries in the category.


Ingredients
• For 10 Gallons (37.84 L)
• 9.0 lb (4.5 kg) Weyermann wheat malt
• 11.0 lb (4.99 kg) Durst pils malt
• 5.0 lb (2.27 kg) sour cherries
• 1.0 oz (28 g) Hallertau whole hops, 3% a.a. (30 min.)
• Wyeast No. 3191 Berliner Weisse ale yeast blend (500 mL starter)

Specifications
• Original Gravity: 1.034
• Final Gravity: 1.01
• ABV: 3.15%

Directions

  1. Mash in at 150° F (60° C) and hold for 60 minutes. Rack fermented beer on to cherries.
  2. Primary fermentation for 15 days at 70° F (20° C) in glass.
  3. Secondary Fermentation for 10 days at 70° F (20°C) in glass.
  4. Tertiary Fermentation for 30 days on fruit at 70° F (20°C) in glass.
  5. Forced CO2 to carbonate (3 vol).

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  • Last Updated: 2018-06-08 17:43 UTC