Washingtonian "Raw" Weisse - Beer Recipe - Brewer's Friend

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Washingtonian "Raw" Weisse

108 calories 11 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 108 calories (Per 12oz)
Carbs: 11 g (Per 12oz)
Created: Tuesday December 11th 2018
1.033
1.008
3.3%
6.0
2.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.25 lb American - Pilsner8.25 lb Pilsner 37 1.8 100%
8.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Sterling1 oz Sterling Hops Pellet 6.6 Boil at 162 °F 15 min 6.04 50%
1 oz Sterling1 oz Sterling Hops Pellet 6.6 Dry Hop 5 days 50%
2 oz / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Braukaiser Edel Hell
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 50 100 0
100 ppm Calcium, 50 ppm of Chloride and 100 ppm of Sulfite.

You could also try using a 2:1 chloride:sulfite ratio for a thicker mouthfeel.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sacch Beta Temperature -- 146 °F 60 min
Hops Decoction -- 212 °F 15 min
Sacch Alpha Temperature -- 162 °F 20 min
Mash Out Temperature -- 173 °F 10 min
Pasteurise Temperature -- 208 °F 1 min
Starting Mash Thickness: 1.85 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.85 qt/lb 3.82 15.3  
Mash volume with grains 4.48 17.9  
Grain absorption losses -1.03 -4.1  
Remaining sparge water volume (equipment estimates 3.5 g | 14 qt) 3.47 13.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.04 g | 24.2 qt) 6 24  
Boil off losses    
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 7.28 29.1
Equipment Profile Used: System Default
 
Notes

Bootleg Biology Sour Weapon L
WY1007 German Ale
WLP645 Brett C

http://wilder-wald.com/2017/12/08/historic-berliner-weisse-homebrew-recipe/

For water target roughly 100 ppm Calcium, 50 ppm of Chloride and 100 ppm of Sulfite. Just before mash out draw a thin decoction and boil the hops in it for 15 minutes, add it to the mash while raising the temperature to mash out. After lautering do not boil the wort, just heat the wort to 98°C to pasteurize then cool. Pre-acidify the wort to a pH of 4.5 for foam stability. Ferment at room temperature (18-20°C) for roughly 3 months. Carbonate to 7-9 g/l CO2 (3.5-4.5 volumes), use heavy bottles.

Hop in mash or hop in decoction?
http://wilder-wald.com/2017/11/10/mashing-of-berliner-weisse/
"1.5kg hops per 100kg malt".
aka 0.015kg hops per 1kg malt.
That would be 1.979 oz for 8.25 lb alt.

http://www.eatplantsdrinkbeer.com/drinkbeer/2017/6/16/no-boil-berliner-weisse

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  • Last Updated: 2018-12-12 00:14 UTC