Rhubarb Berliner Weisse - Beer Recipe - Brewer's Friend

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Rhubarb Berliner Weisse

141 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 10 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: DG
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Friday July 13th 2018
1.043
1.010
4.4%
4.9
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 33.3%
2 lb German - Wheat Malt2 lb Wheat Malt 37 2 11.1%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 11.1%
8 lb Rhubarb8 lb Rhubarb - (late boil kettle addition) 0.4 0 44.4%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 14.1 Boil 5 min 4.91 100%
0.50 oz / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 183 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Monona, WI
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89 47 31 70 18 510
5g CaCl and 6g slaked lime, 10g gypsum
Decant next morning
20 mL lactic acid to the mash only

https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=YNXP49K
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Infusion -- 148 °F 60 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4 16  
Mash volume with grains 4.8 19.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 2.82 g | 11.3 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.32 g | 21.3 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.95 3.8  
Boil off losses -0.25 -1  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

10:00 PM Thursday:
1) lacto starter with 4 tsp yogurt in 1 qt 1.040 wort (http://www.milkthefunk.com/wiki/Alternative_Bacteria_Sources)
2) prep 9g brewing water: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=YNXP49K

Noon Friday:
Adjust mash water pH to ~4.5 with 20 mL lactic acid.
Mash in 4 gallons, 1.6 qt/lb. 148 for 1 hour.
Add ~3 gallons at 190 to bring to 158 for 10 minutes.

Collect 4.25 gallons run-off and top off to 5 gallons.

Pasteurize wort (10 min at 170) and cool to 110. Pitch lactobacillus and kettle sour with target pH 3.3 (~20 hours?)

Boil for 10 minutes. Cool and pitch wyeast kölsch with starter (approx. 130B cells).

Once finished, dry hop 2.5 gallons and add rhubarb to 2 gallons (chop 2 lbs, cook down and simmer for 10 minutes).

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  • Last Updated: 2018-07-13 19:40 UTC