Vispilä - Beer Recipe - Brewer's Friend

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Vispilä

164 calories 14.1 g 500 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 25.2 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 164 calories (Per 500ml)
Carbs: 14.1 g (Per 500ml)
Created: Thursday May 7th 2020
1.036
1.006
3.9%
5.2
5.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg Viking - Pilsner Malt2 kg Pilsner Malt 37 3.57 48.8%
2 kg Finland - Wheat Malt2 kg Wheat Malt 38 3.84 48.8%
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 7.58 2.4%
4.10 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3 Boil 15 min 5.21 100%
30 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
50 g Blackcurrant leaves Flavor Boil 15 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 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
15 L Strike -- 65 °C --
14 L Sparge -- -- --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.3
Mash volume with grains 15
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 19.3 L) 18.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.6 L) 26
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 25 L) 25.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.2 L) 25
Total: 31  
Equipment Profile Used: System Default
 
Notes

Berliner Weisse, following David Heath's recipe video. Probably going to add blackcurrant leaves along with the hops for flavour.

Souring process using Lallemand Sour Pitch, more or less following David's video instructions:

Berliner weisse technique to use (from David Heath):

  • Mash and lauter normally
  • Lower heat to 40°C
  • Lower pH to 4.5 with lactic or phosphoric acid
  • Add Sour Pitch (2.5 g / one quarter of a package).
  • Cover wort surface with cling film to prevent oxidation
  • Let sit at 35-40°C until pH lowers to 3.4–3.6 (24–36 hours)
  • Boil and transfer to fermenter in the usual way
Last Updated and Sharing
 
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  • Last Updated: 2020-09-22 20:02 UTC