Tocolimeberliner Weisse - Beer Recipe - Brewer's Friend

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Tocolimeberliner Weisse

107 calories 4.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.29 gallons
Post Boil Size: 7.29 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Chris Stackhouse
Calories: 107 calories (Per 12oz)
Carbs: 4.4 g (Per 12oz)
Created: Friday March 29th 2019
1.034
0.999
4.5%
4.9
3.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - White Wheat4 lb White Wheat 40 2.8 50%
4 lb German - Pilsner4 lb Pilsner 38 1.6 50%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Motueka1 oz Motueka Hops Pellet 7 Boil 5 min 4.9 33.3%
2 oz Barth-Haas - Sabro2 oz Sabro Hops Pellet 14 Dry Hop at 100 °F Day 4 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
0.64 ml Lactic acid Water Agt Mash 1 hr.
0.50 g Table Salt Water Agt Mash 1 hr.
5 each Lime Zest Flavor Boil 5 min.
2 lb Toasted Coconut Chips Flavor Primary 10 days
16 oz Goodbelly Probiotic Drink Other Other 2 days
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
5 Grams
Cost:
Attenuation (custom):
100%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
100 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.04 psi       Temp: 40 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 gal Infusion -- 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.29 g | 37.2 qt) 9.54 38.2  
Mash volume with grains (equipment estimates 9.93 g | 39.7 qt) 10.18 40.7  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.04 g | 32.2 qt) 8.29 33.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 6.5 g | 26 qt) 7.29 29.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 7.29 g | 29.2 qt) 6.5 26  
Total: 9.54 38.2
Equipment Profile Used: System Default
 
Notes

-|- KETTLE SOURING STEPS -|-

1) Once mashing is complete, BOIL FOR 15 MINUTES ONLY!!!

2) Cool wort to 110°F

3) Add Lactic Acid to drop wort pH to 4.3 range. 1mL of lactic acid per .1 of desired drop is a good starting point.

4) Add 16 ounces (half container) of Goodbelly to wort. Mango is preferred flavor but any will work.

5) Purge kettle with CO2 and make kettle airtight; Either sit a couple layers of Saran Wrap on surface of wort WITHOUT ANY BUBBLES, or try to make lid airtight.

6) Allow temperature to drop for approximately 18-48 hours. Check wort pH, once it's reaches 3.4 souring is complete.

Alternately, rather than using kettle to sour, use old Ale Pail as long as it's sanitized, can be made airtight and will hold wort volume. This may actually work better because the Ale Pail has a thermowell that can monitor temperature.

      • -

        • Add lime peels (NO PITH) to boil with 5 minutes left.

        • Add toasted coconut to Primary a day or two after dry hops. If no cold crashing will be done, don't bother bagging the coconut before adding to the fermenter.
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  • Last Updated: 2020-08-29 22:25 UTC