Berliner V1 Ed2020 - Beer Recipe - Brewer's Friend

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Berliner V1 Ed2020

101 calories 10.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 27.5 liters (fermentor volume)
Pre Boil Size: 32.5 liters
Post Boil Size: 28.5 liters
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Atene - Nuñez
Hop Utilization: 97%
Calories: 101 calories (Per 330ml)
Carbs: 10.7 g (Per 330ml)
Created: Friday January 10th 2020
1.033
1.009
3.2%
10.4
6.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg Belgian - Pale Ale2 kg Pale Ale 0.00 € / kg
0.00 € 		38 7.58 47.0588%
1 kg Belgian - Wheat1 kg Wheat 0.00 € / kg
0.00 € 		38 3.31 23.5294%
1 kg Flaked Wheat1 kg Flaked Wheat 0.00 € / kg
0.00 € 		34 3.84 23.5294%
0.25 kg Flaked Oats0.25 kg Flaked Oats 0.00 € / kg
0.00 € 		33 4.37 5.88235%
4.25 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops 0.00 € / g
0.00 € 		Pellet 3.75 Boil 60 min 8.17441 20%
80 g Hallertau Mittelfruh80 g Hallertau Mittelfruh Hops 0.00 € / g
0.00 € 		Pellet 3.75 Whirlpool at 75 °C 5 min 2.18207 80%
100 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Lactic acid 0.00 € / g
0.00 € 		Water Agt Other --
 
Yeast
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
2 Each
Cost:
0.00 € / each
0.00 €
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °C      
 
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
12.75 L Strike 68 °C 67 °C 60 min
25.25 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.8
Mash volume with grains 15.6
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 26.1 L) 24.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.7 L) 32.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 27.9 L) 28.5
Hops absorption losses (whirlpool, hop stand) -0.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 28.1 L) 27.5
Total: 37.7  
Equipment Profile Used: System Default
 
Notes

Kettel Souring for 24-36 hours adding Sour Pitch.
Add Lactic acid until getting a ph value of 3.3.

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  • Last Updated: 2021-10-26 20:02 UTC