Attempted Berliner Weisse - Beer Recipe - Brewer's Friend

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Attempted Berliner Weisse

141 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.2 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Inspired by Brewing classic styles
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Wednesday December 26th 2018
1.043
1.010
4.4%
0.0
3.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 53.6%
4 lb German - Wheat Malt4 lb Wheat Malt 37 2 42.9%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.3%
0.20 lb Rice Hulls0.2 lb Rice Hulls 0 0 2.1%
9.32 lbs / $ 0.00
 
Yeast
White Labs - Berliner Weisse Blend WLP630
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.5 14  
Mash volume with grains 4.24 17  
Grain absorption losses -1.17 -4.7  
Remaining sparge water volume (equipment estimates 4.92 g | 19.7 qt) 4.12 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 6.2 24.8  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.62 30.5
Equipment Profile Used: System Default
 
Notes

Going to take ~ 2oz Saaz and create a tea with 1 quart of water heated to 170F. Then add a couple days into primary fermentation. Then dry hop near bottling time.

The yeast has a mix of ale yeast and Lacto. I want the lacto to do its thing!

Whirlfloc tablet with 15min in boil.

Mash at 149F.
OG 1.044
FG 1.004

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  • Public: Yup, Shared
  • Last Updated: 2019-02-09 22:51 UTC