Bahama Mama Berliner Weisse - Beer Recipe - Brewer's Friend

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Bahama Mama Berliner Weisse

143 calories 12.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 143 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)
Created: Thursday March 19th 2020
1.044
1.008
4.8%
5.3
3.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Wheat Malt5 lb Wheat Malt 37 2 50%
4.60 lb German - Pilsner4.6 lb Pilsner 38 1.6 46%
0.40 lb German - Acidulated Malt0.4 lb Acidulated Malt 27 3.4 4%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Perle0.2 oz Perle Hops Pellet 8.2 Boil 60 min 5.32 100%
0.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.7 gal Strike 164 °F 148 °F 60 min
5 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.76 g | 23 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.01 g | 32 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Souring will be done through a kettle sour method for faster production. Collect wort and sour with OYL-605 Lactobacillus blend for 48 hrs then proceed with normal boil and fermentation.

For a substitute of traditional syrups add 1/2 lb orange zest, 1/2 Gallon Pineapple juice, 1 pint grenadine, 8 oz lime zest after primary fermentation subsides, day 4-5, ferment to terminal gravity.

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  • Last Updated: 2020-03-19 15:57 UTC