Strawberry Rhubarb Berliner - Beer Recipe - Brewer's Friend

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Strawberry Rhubarb Berliner

194 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 20 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Devon
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Wednesday May 29th 2019
1.059
1.013
6.0%
8.0
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Pilsner4 lb Pilsner 38 1.6 30.8%
3 lb German - Wheat Malt3 lb Wheat Malt 37 2 23.1%
6 lb German - Pale Ale6 lb Pale Ale 39 2.3 46.2%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 8 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Lactic acid Other Whirlpool 0 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Steeping -- 149 °F 60 min
3 gal Sparge -- 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 3.06 g | 12.2 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.06 g | 24.2 qt) 7.5 30  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

Chill Mash and sparge to 90 degrees, add lactic acid to a pH of 4.5 and Lactobacillus. 24 to 36 hours. Bring to boil 20 minutes adding hops halfway.

After primary, rack onto boil and then cooled strawberries and rhubarb 1.5-2 lbs per gallon. Sit 2 weeks and rack again into keg with 1.5 lbs lactose dissolved in 2 cups water.

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  • Last Updated: 2019-05-29 13:53 UTC