Orange Berlinder Weisse - Beer Recipe - Brewer's Friend

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Orange Berlinder Weisse

101 calories 9.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.9 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Wolfbrew
Hop Utilization: 96%
Calories: 101 calories (Per 12oz)
Carbs: 9.9 g (Per 12oz)
Created: Sunday August 18th 2019
1.031
1.007
3.2%
7.6
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb Belgian - Pilsner1.5 lb Belgian - Pilsner 37 1.6 46.2%
1.25 lb Briess - American - Wheat Malt, White1.25 lb American - Wheat Malt, White 39.1 2.5 38.5%
8 oz German - Acidulated Malt8 oz German - Acidulated Malt 27 3.4 15.4%
3.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Perle0.25 oz Perle Hops Pellet 8.2 Boil 15 min 7.57 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Natural Orange Flavoring Extract Flavor Bottling 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 26 B cells required
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 26 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.2 oz       Temp: 68 °F       CO2 Level: 3.75 Volumes
 
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
2 gal Scarification Infusion -- 148 °F 90 min
1 gal mash out Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.22 4.9  
Mash volume with grains 1.48 5.9  
Grain absorption losses -0.41 -1.6  
Remaining sparge water volume (equipment estimates 2.32 g | 9.3 qt) 2.44 9.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.88 g | 11.5 qt) 3 12  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.9 11.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 2.9 g | 11.6 qt) 2.5 10  
Total: 3.66 14.6
Equipment Profile Used: System Default
 
Notes

4 weeks in primary see above
9 months bottle conditioning

  1. Pitch the ale yeast first. Allow fermentation to go on for seven days and then pitch the Lactobacillus. This will provide a tart brew.

  2. Add 2 oz Natural Orange Flavoring Extract to bottling bucket at the time of bottling

    NOTE: WARNING
    special precautions must be taken when brewing with Lactobacillus.
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  • Last Updated: 2019-08-18 21:10 UTC