Anuban Berliner Weisse - Beer Recipe - Brewer's Friend

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Anuban Berliner Weisse

174 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.8 gallons
Post Boil Size: 3.1 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Teerasak Kantik
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Monday April 20th 2020
1.053
1.011
5.4%
7.8
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb German - Pilsner3 lb Pilsner 38 1.6 50%
3 lb German - Wheat Malt3 lb Wheat Malt 37 2 50%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Simcoe0.25 oz Simcoe Hops Pellet 12.7 Boil 10 min 7.78 12.5%
1.75 oz Simcoe1.75 oz Simcoe Hops Pellet 12.7 Dry Hop at 170 °F 5 days 87.5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg Passion fruit Pure Flavor Secondary 3 days
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 52 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
Protein Rest at 133 Temperature -- -- 30 min
Rise temp to 155 Temperature -- -- 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.25 9  
Mash volume with grains 2.73 10.9  
Grain absorption losses -0.75 -3  
Remaining sparge water volume (equipment estimates 2.51 g | 10 qt) 2.55 10.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.76 g | 15 qt) 3.8 15.2  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.1 12.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.1 g | 12.4 qt) 3 12  
Total: 4.8 19.2
Equipment Profile Used: System Default
 
Notes
  • Protein rest 135F for 30 min ( pH 5.5-5.3)
  • Mash at 155F for 45 min, mash out 170 for 5 min
  • Chill to 95-100F (35-38C). Measure pH. Add Lactic Acid (88%) to wort until pH reaches ~4.5, add Probiotic Juice Drink into kettle, cover wort with film wrap to prevent O2, Hold temperature at 95-100F for 24-72 hours. pH should be between 3.2-3.6
  • Boil 30 min and Hop Addition as per hop bill.
  • Chill and rack to carboy. Pitch Voss Yeast and ferment as per instruction.
  • Dry hop and Fruit after reach to FG

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  • Last Updated: 2020-04-20 09:36 UTC