Berliner Weisse - Beer Recipe - Brewer's Friend

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Berliner Weisse

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Hunter F
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Thursday October 18th 2018
1.056
1.013
5.6%
9.3
3.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Avangard - Pilsner5 lb Pilsner 37.3 1.7 45.5%
5 lb Briess - Wheat Malt, White5 lb Wheat Malt, White 39.1 2.5 45.5%
1 lb Rice Hulls1 lb Rice Hulls 0 0 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - German Hallertau1 oz German Hallertau Hops Pellet 3.6 Boil 30 min 9.28 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 70 min.
3.90 ml Lactic acid Water Agt Mash 70 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 70 min.
1 g Gypsum Water Agt Mash 70 min.
1 each Whirlfloc Fining Boil 10 min.
2 tbsp Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.25 psi       Temp: 38 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 0 0 71 20 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.1 gal Protein rest Infusion 134 °F 131 °F 10 min
Infusion 131 °F 150 °F 45 min
Mash out Temperature 150 °F 168 °F 15 min
3.15 gal Sparge 168 °F 168 °F 30 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.58 14.3  
Mash volume with grains 4.46 17.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.34 g | 17.4 qt) 4.3 17.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.29 g | 25.2 qt) 6.25 25  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

1L starter with 1 pack of yeast. First pitch the Philly sour to acidify the wort to 3.3-3.5PH, then pitch the WLP029 yeast starter for fermentation. In the one pictured I added raspberry, blueberry & vanilla.

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  • Last Updated: 2021-01-29 21:27 UTC