Berliner Weisse - Beer Recipe - Brewer's Friend

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Berliner Weisse

87 calories 7.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 25.1 liters
Pre Boil Gravity: 1.025 (recipe based estimate)
Post Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Mr Jamie Stirk
Calories: 87 calories (Per 330ml)
Carbs: 7.5 g (Per 330ml)
Created: Monday November 11th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 kg German - Wheat Malt1.4 kg Wheat Malt 37 2 43.8%
1.80 kg American - Pilsner1.8 kg Pilsner 37 1.8 56.3%
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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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
20 L Mash in @70C and let drop to 67C before mashing for 1 hour Strike 70 °C 67 °C 60 min
Mash Out @ 71C for 15 minutes Temperature 67 °C 71 °C 15 min
13.3 L Sparge -- -- --
Starting Mash Thickness: 6.25 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6.3 L/kg 20
Mash volume with grains 22.1
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 7.5 L) 10.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.4 L) 26
Boil off losses -1.4
Post boil Volume (equipment estimates 22 L) 25.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.1 L) 22
Total: 30.1  
Equipment Profile Used: System Default
 
Notes

Mash in and out as usual

After mash out drop kettle temperature to 45C
Droped PH with lactic Acid to 4.94

Pitch your ROOM TEMPERATURE lactobacillus cover with cling film - purge airspace and leave it.

Check it every 4 or so hours and do a Ph reading. Youre looking for somewhere around the 3.3-3.5 mark.

once pH level is right bring to a boil for 15 minutes and continue onwards like a normal brew (add hops, chill, pitch us-05, ferment)

once primary fermentation is finished rack onto any fruit additions you like (I plan on splitting batch into two and doing a blueberry and a peach.

Let sit in secondary for 8-10 days.


*watermelon reduction:(best to do this at least 3 day before racking into secondary) cut, and juice all of the flesh of the watermelon, place all of the juiced liquid and even pits of pulp into a pot and simmer until reduced by half then keep temperature above 88 degrees for 15 minutes. then place in a sterilized container and freeze until needed.

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  • Last Updated: 2020-01-16 21:34 UTC