Lou Reed's Berlin (er Weisse) - Beer Recipe - Brewer's Friend

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Lou Reed's Berlin (er Weisse)

114 calories 11.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Dustin Keeler and Sour Beer Blog Cale Baker
Calories: 114 calories (Per 12oz)
Carbs: 11.3 g (Per 12oz)
Created: Friday July 12th 2019
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OG: 1.037 FG: 1.008 ABV: 3.8% IBU: 10

1.035
1.008
3.6%
8.1
3.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - White Wheat3 lb White Wheat 40 2.8 40.5%
4 lb German - Bohemian Pilsner4 lb Bohemian Pilsner 38 1.9 54.1%
0.40 lb German - Acidulated Malt0.4 lb Acidulated Malt 27 3.4 5.4%
7.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Tettnanger0.6 oz Tettnanger Hops Pellet 4.5 Boil 30 min 8.12 100%
0.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 70 B cells required
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 70 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Beaverton Public Water (Bull Run)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.78 11.1  
Mash volume with grains 3.37 13.5  
Grain absorption losses -0.93 -3.7  
Remaining sparge water volume 6.4 25.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.27 g | 33.1 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 5.73 g | 22.9 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.18 36.7
Equipment Profile Used: System Default
 
Notes

Souring technique taken from:
http://sourbeerblog.com/designing-brewing-berliner-weisse/

Step Mash: 15 minutes at 130° F, 60 minutes at 155° F, then 5 minutes at 168° F.

Boil wort for 15+ minutes, then cool to 95° F and transfer into Lactobacillus fermentation vessel, or leave in kettle if kettle souring. As an additional precaution, it is recommended to pre-acidify the wort to pH 4.5 with lactic acid.

Pitch an appropriately sized Lactobacillus culture of your choosing. Hold at the preferred temperature, usually around 100 to 110 F, for that strain until you reach your desired pH. (The Lactobacillus I chose was the blend from Omega Yeast, which sours quickly at lower temps, I held at 85 for almost 48 hours and it the tartness was perfect) Transfer wort back to boil kettle or re-fire kettle with souring wort already inside. Boil for 90 minutes.

Cool wort to 62° F, oxygenate, and pitch healthy starter of German Ale / Kolsch yeast at an appropriate cell count, a starter is suggested. Ferment at 62° F for 5 to 7 days. Optional Cold Crash

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  • Last Updated: 2019-08-24 01:10 UTC