Berliner 3 ways - Beer Recipe - Brewer's Friend

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Berliner 3 ways

156 calories 27.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Freudian Sips
Calories: 156 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)
Created: Friday April 12th 2019
1.045
1.027
2.4%
0.0
3.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Floor-Malted Bohemian Pilsner10 lb Floor-Malted Bohemian Pilsner 38 1.8 47.6%
10 lb German - Wheat Malt10 lb Wheat Malt 37 2 47.6%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 4.8%
21 lbs / $ 0.00
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 178 B cells required
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 178 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Poland Spring 2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
13 2 6 10 4 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.625 gal 147.0 58.49 Quarts @ 152.9 (F) 2.79 Infusion -- 147 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 16.56 gal (66.22 qt). Suggest reducing initial strike volume to 10.32 gal (41.28 qt) and adding 4.56 gal (18.22 qt) sparge/top-off. 14.88 59.5  
Strike water volume 14.88 59.5  
Mash volume with grains 16.56 66.2  
Grain absorption losses -2.63 -10.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 12 48  
Boil off losses    
Post boil Volume 12 48  
Volume into fermentor 12 48  
Total: 14.88 59.5
Equipment Profile Used: System Default
 
Notes

Pitch lacto and allow to sour at room temp for 48 hours, then pitch 1007. Ferment at 65 for 2 weeks.

Add fruit after fermentation has ended.

.5-1lb/gal of passion fruit pulp, mango pulp and dragontfruit in a mesh bag. Possibly Galaxy and Hallertau Blanc hops

pineapple, coconut, lactose, vanilla, cashmere and sabro hops

Peach, blackberry, small amount lactose, vanilla, cinnamon, toasted oats, Amarillo hops

Mosaic, Pacific Gem, Blackberry, Raspberry, Blueberry

Add pectic enzyme to help clear haze, add with fruit.

Allow 6-8 weeks of refermentation.

Bottle and carb to 2.7 vols of CO2. Enjoy!

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  • Last Updated: 2019-05-03 17:04 UTC