Berliner Weisse (Split Batch: Feijoa / Pomegranate) - Beer Recipe - Brewer's Friend

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Berliner Weisse (Split Batch: Feijoa / Pomegranate)

110 calories 11.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jamie Stirk
Calories: 110 calories (Per 330ml)
Carbs: 11.4 g (Per 330ml)
Created: Wednesday August 21st 2019
1.036
1.009
3.6%
8.1
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg German - Pilsner1.8 kg Pilsner 38 1.6 56.3%
1.40 kg German - Wheat Malt1.4 kg Wheat Malt 37 2 43.8%
3.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Sorachi Ace10 g Sorachi Ace Hops Pellet 11.1 Boil 15 min 8.12 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 kg Watermelon Flavor Secondary 8 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
45 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 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
mash in Temperature -- 67 °C 60 min
mash out Temperature -- 71 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9.6
Mash volume with grains 11.7
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 21.3 L) 21.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 21
Total: 31.1  
Equipment Profile Used: System Default
 
Notes

Racked off into two seperate secondary fermentors.

1 = 10Lt onto 1kg of Feijoa Flesh (Frozen - then thawed then heated up and refrozen)

1= 10Lt onto 2litres of Pomegranate juice & 1 Lt of Strawberry juice.

Left for secondary fermentation to complete (5 days)

then bottled.

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  • Last Updated: 2019-11-03 11:17 UTC