Blackberry Berliner Weisse - Beer Recipe - Brewer's Friend

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Blackberry Berliner Weisse

115 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 68% (ending kettle)
Calories: 115 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Saturday September 8th 2018
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by Nik Volkert

OG: 1.035 FG: 1.004 ABV: 4.0% IBU: 11

1.035
1.009
3.4%
7.3
3.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb German - Pilsner4.5 lb Pilsner 38 1.6 50%
4 lb American - White Wheat4 lb White Wheat 40 2.8 44.4%
8 oz Rice Hulls8 oz Rice Hulls 0 0 5.6%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saphir1 oz Saphir Hops Pellet 3.7 Boil 30 min 7.3 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 lb Blackberries Flavor Secondary 7 days
0.50 each Whirlfloc Water Agt Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
32 oz Good Belly Pom/Blackberry Other Other 0 min.
 
Yeast
Imperial Yeast - G02 Kaiser
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
55 - 65 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 162 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.75 Volumes
 
Target Water Profile
Camas Summer Profile - Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 3 15 5 1 72
Mash Chemistry and Brewing Water 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
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.04 g | 32.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 5.96 g | 23.9 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

Mash as usual. Boil for 15 minutes. Cool wort to 105. Add Good Belly Probiotic (Lacto). Maintain temp at 95-100 degrees for 24-48 hours until pH gets to 3.2 - 3.5. Taste to confirm acidity. Then run typical boil with hops, yeast nutrient, etc.

Took 2nd Place In The 2018 Oregon Brew Crew Fall Classic: http://fallclassic.oregonbrewcrew.org



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  • Last Updated: 2019-09-06 21:22 UTC