Berliner Weisse - Beer Recipe - Brewer's Friend

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Berliner Weisse

118 calories 11.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.4 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 118 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Saturday March 14th 2020
1.036
1.008
3.6%
32.5
3.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 lb German - Pilsner4.75 lb Pilsner 38 1.6 57.2%
3.56 lb German - Wheat Malt3.56 lb Wheat Malt 37 2 42.8%
8.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 8.6 50%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 11.1 Boil 60 min 23.87 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
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) 63 B cells required
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Poland Springs Bottle Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
13 2 6 11 4 35
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion 156 °F 149 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.95 g | 27.8 qt) 7.54 30.2  
Mash volume with grains (equipment estimates 7.62 g | 30.5 qt) 8.2 32.8  
Grain absorption losses -1.04 -4.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.66 g | 22.7 qt) 6.25 25  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.4 21.6  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.4 g | 21.6 qt) 5.25 21  
Total: 7.54 30.2
Equipment Profile Used: System Default
 
Notes

Added about 9 ml of lactic acid to lower from 5.25-4.6

Lacto wasn't viable anymore. Added 7 ml of lactic acid instead (didn't have ph meter anymore).

Added 80g (pre-dehydrated weight) of hibiscus flowers at 10 min. 37g of purple and 45 g of white.

A big struggle to cool beer down. Unsure of yeast viability. OG was much higher than intended (1.044)

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  • Public: Yup, Shared
  • Last Updated: 2020-08-24 01:20 UTC