Berliner Weisse with "Dry Fruit" - Beer Recipe - Brewer's Friend

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Berliner Weisse with "Dry Fruit"

96 calories 8 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 20 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.024 (recipe based estimate)
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Guilherme Eler
Calories: 96 calories (Per 330ml)
Carbs: 8 g (Per 330ml)
Created: Saturday August 3rd 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
0.90 kg Castle Malting - Château Wheat Blanc0.9 kg Château Wheat Blanc 38 1.8 25.7%
2.20 kg Bestmalz - Pilsen2.2 kg Pilsen 37 1.9 62.9%
0.20 kg Weyermann - Acidulated0.2 kg Acidulated 27 3.4 5.7%
0.20 kg Weyermann - Carapils0.2 kg Carapils 37 1.8 5.7%
3.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Citra5 g Citra Hops Pellet 11 First Wort 20 min 5.34 100%
5 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Boil 15 min.
3,000 g Strawberry Other Secondary 3 days
1.50 g Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.75 bar       Temp: 6 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Sour
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 0 100 20 85
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash in Temperature -- 65 °C 60 min
Mash Out Temperature -- 78 °C 10 min
First Boil Temperature -- 100 °C 5 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 5.3
Mash volume with grains 7.6
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 23.1 L) 28.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.9 L) 29
Boil off losses -1.9
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 22
Going into fermentor 22
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

Mash normally. After mash out, boil for 5 minutes to sterilize the mash. Lower the pH to 4.5 (with lactic acid) to avoid some unwanted by-products that lactobacillus can generate.
Then cool to 47 degrees Celsius for lactic fermentation, and maintain this temperature until the pH reaches 3.4, protecting the wort from oxygen using co2 and a way to isolate it from the external atmosphere.
Then continue with the second boil, where the hops should be added.
For those who don't have the lactobacillus culture, you can also use 0,5kg of some unground malt (pilsen is the most used), which the lactobacillus in the bark will do the job.
For those who don't have a co2 cilinder and an advanced equipment, you can use a plastic film to seal the equipment, and use a previously purchased carbonated water (500ml) to be poured into the wort before sealing, that CO2 protection will be done. If you will do that tecnique with the carbonated water, add this amount of water for total water calculation.

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  • Last Updated: 2019-09-14 04:06 UTC