Berliner Weisse - 10gal batch - Beer Recipe - Brewer's Friend

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Berliner Weisse - 10gal batch

136 calories 11.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 136 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)
Created: Friday September 21st 2018
1.042
1.007
4.6%
0.0
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.25 lb American - Pale 2-Row9.25 lb Pale 2-Row 37 1.8 50%
9.25 lb American - White Wheat9.25 lb White Wheat 40 2.8 50%
18.50 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each GoodBelly Other Other 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 153 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 146 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 15.04 gal (60.17 qt). Suggest reducing initial strike volume to 10.52 gal (42.08 qt) and adding 3.04 gal (12.17 qt) sparge/top-off. 13.56 54.3  
Strike water volume 13.56 54.3  
Mash volume with grains 15.04 60.2  
Grain absorption losses -2.31 -9.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 11 44  
Boil off losses    
Post boil Volume 11 44  
Volume into fermentor 11 44  
Total: 13.56 54.3
Equipment Profile Used: System Default
 
Notes
  • Mash grain for 60 minutes @ 148. Pull bag.

  • Bring to 180 degrees to pasteurized and then drop to 100 degrees.

    --Add lactic to lower PH to 4.5

    -Pitch good belly and let sour until 3.3 PH

    -Bring to boil for 15min with hops

    -Cool to pitching temps and add yeast



    Alternative culture:

    Yogurt Souring - Add 2-4 teaspoons of live yogurt to the starter wort. Maintain a 100-110°F (37.8-43.3°C) temperature for about 24 hours. On brew day, and after the 24 hour sour starter is finished, mash and sparge a low IBU wort as normal, boil for a few minutes, and then chill the wort down to 100-110°F (37.8-43.3°C). Pitch the yogurt starter into the wort, and hold the temperature as close to the 100-110°F
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  • Last Updated: 2019-08-18 20:24 UTC