Berliner Weisse - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Berliner Weisse

101 calories 9.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 101 calories (Per 12oz)
Carbs: 9.9 g (Per 12oz)
Created: Friday February 15th 2019
Similar Recipes

Citra Dry Hopped Berliner Weisse

by RockyMtnGT

OG: 1.033 FG: 1.005 ABV: 3.6% IBU: 6

Pineapple Berliner Weisse

by enjoi123

OG: 1.030 FG: 1.005 ABV: 3.3% IBU: 5

1.031
1.007
3.2%
5.9
2.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb German - Pilsner3.5 lb Pilsner 38 1.6 50%
3.50 lb American - Wheat3.5 lb Wheat 38 1.8 50%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Hallertau Mittelfruh0.4 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 5.86 100%
0.40 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
- other
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
65 - 100 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Lincoln, NE, USA 2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.06 12.3  
Mash volume with grains 3.62 14.5  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 5.08 g | 20.3 qt) 5.06 20.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

Short boil after mashing to kill wild yeast & bacteria.

Add acid as needed to drop PH below 5.0.
Kettle sour for 48 hours with 5-6 capsules for L. Plantarum.

Full 60 minute boil after souring is complete.

Last Updated and Sharing
 
238
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-08-01 12:26 UTC