Feijoa Berliner Weisse - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Feijoa Berliner Weisse

96 calories 8.7 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 23.1 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Mr Jamie Stirk
Calories: 96 calories (Per 330ml)
Carbs: 8.7 g (Per 330ml)
Created: Sunday May 10th 2020
1.032
1.006
3.5%
5.5
2.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 kg German - Wheat Malt1.4 kg Wheat Malt 37 2 43.8%
1.80 kg American - Pilsner1.8 kg Pilsner 37 1.8 56.3%
3.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Sorachi Ace10 g Sorachi Ace Hops Pellet 11.1 Boil 10 min 5.5 100%
10 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
20 L Mash in @70C and let drop to 67C before mashing for 1 hour Strike 70 °C 67 °C 60 min
Mash Out @ 76C for 15 minutes Temperature 67 °C 71 °C 15 min
13.3 L Sparge -- -- --
Starting Mash Thickness: 6.25 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6.3 L/kg 20
Mash volume with grains 22.1
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 7.6 L) 8.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.5 L) 24
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 22 L) 23.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.1 L) 22
Total: 28.1  
Equipment Profile Used: System Default
 
Notes

Mash in and out as usual

After mash out drop kettle temperature to 45C
Droped PH with lactic Acid to 4.94

Pitch your ROOM TEMPERATURE lactobacillus cover with cling film - purge airspace with CO2 and leave it. (I have used everything from Pure Lactobacillus to Greek Yogurt)

Check it every 4 or so hours and do a Ph reading. Youre looking for somewhere around the 3.3-3.5 mark.

once pH level is right bring to a boil for 15 minutes and continue onwards like a normal brew (add hops, chill, pitch us-05, ferment)

once primary fermentation is finished rack onto Frozen then Thawed Feijoa flesh. (I used 1.5kg for a 20Ltr Batch)

Let sit in secondary for 8-10 days.


Feijoa Flesh: (best to prep the feijoas at least 3 days before racking into secondary) cut, and pull out all the flesh - place into a sterilized container and freeze until needed. - Time permitting freeze and thaw then refreeze (this helps break down the cell membranes further.

Last Updated and Sharing
 
314
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-05-11 06:50 UTC