MTF Berliner Weisse - Beer Recipe - Brewer's Friend

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MTF Berliner Weisse

110 calories 8.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 110 calories (Per 12oz)
Carbs: 8.9 g (Per 12oz)
Created: Tuesday February 5th 2019
1.034
1.005
3.9%
0.0
2.8
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Floor-Malted Bohemian Pilsner10 lb Floor-Malted Bohemian Pilsner 38 1.8 70.2%
4.25 lb American - White Wheat4.25 lb White Wheat 40 2.8 29.8%
14.25 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 ml Lactic acid Water Agt Boil 0 min.
5.40 oz Goodbelly Straight Shot Other Primary 12 hr.
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 136 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Mash Infusion -- 145 °F 60 min
7 gal Fly Sparge Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.7 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 6.06 24.2  
Mash volume with grains 7.2 28.8  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume 7.98 31.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 12 48  
Boil off losses    
Post boil volume 12 48  
Estimated amount in fermentor 12 48  
Total: 14.03 56.1
Equipment Profile Used: System Default
 
Notes

Mash/Sparge as usual, heat up to 200 degrees, then cool to 110. While cooling, adjust pH to ~4.8. Pitch lacto 12 hours, keeping warm (70-90 degrees), then cool to 65 and add yeast. Add fruit once fermentation is complete, preferably in a secondary fermenter.

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  • Last Updated: 2019-02-08 16:02 UTC