MTF Berliner Weisse - Beer Recipe - Brewer's Friend

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MTF Berliner Weisse

110 calories 9.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 73% (brew house)
Source: John LaFramboise
Hop Utilization: 99%
Calories: 110 calories (Per 12oz)
Carbs: 9.7 g (Per 12oz)
Created: Friday May 15th 2020
1.034
1.006
3.7%
5.4
2.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 lb Briess - American - Wheat2.25 lb American - Wheat 38 1.8 30%
5.25 lb American - Pilsner5.25 lb Pilsner 37 1.8 70%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.38 oz Hallertau Mittelfruh0.38 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 5.39 100%
0.38 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
2017 CWD Water (Essex Jct, VT, USA)
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
2.8 gal Infusion 145 °F 145 °F 60 min
mash out Temperature 145 °F 168 °F 10 min
5.3 gal Fly Sparge 168 °F 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.81 11.3  
Mash volume with grains 3.41 13.7  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume (equipment estimates 5.89 g | 23.6 qt) 5.38 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.51 g | 30.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.19 32.8
Equipment Profile Used: System Default
 
Notes

http://www.milkthefunk.com/wiki/Berliner_Weissbier

Steps

1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.
Mash in at 145°f for 60 minutes; if hops have to be used, then make sure to add the hops to the mash.
Sparge as normal.
Bring the wort to a boil and then turn the heat off (no need to boil for more than a couple of minutes).
Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See How to Pre-Acidify for instructions.
Chill the wort down to 95°f and transfer to a cleaned and sanitized carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required. Purging with CO2 is optional but not necessary (see effects of oxygen on Lactobacillus for more details on common misunderstandings about Lactobacillus and oxygen exposure).
After the souring phase, chill the soured wort down to ~70°F and pitch WLP644 Trois (boiling to kill the Lactobacillus before adding the WLP644 Trois is optional; see kettle souring). You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.
Rack or transfer off as normal to bottles or a keg.

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  • Last Updated: 2020-05-15 03:20 UTC