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Prickly Pear Marshmallow Berliner Weiss

Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.03 gallons
Post Boil Size: 4.53 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 12oz)
Carbs: 7.9 g (Per 12oz)

Created: Thursday October 8th 2020

Original Gravity:

1.047

Final Gravity:

1.001

ABV (standard):

6.0%

IBU (tinseth):

16.5

SRM (morey):

3.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 lb	Crisp Malting - Extra Pale Maris Otter4.5 lb Extra Pale Maris Otter	37.5	2	39.1%
2.50 lb	Briess - Wheat Malt, White2.5 lb Wheat Malt, White	39.1	2.5	21.7%
12 oz	Jet Puffed Marshmallows - Corn Syrup12 oz Corn Syrup - (late boil kettle addition)	37	0.5	6.5%
60 oz	Perfect Puree of Napa Valley Prickly Pear Puree - Prickly Pear60 oz Prickly Pear - (late boil kettle addition)	4.95	0	32.6%
11.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Hallertau Tradition (Germany)		Pellet	7.3	Boil	60 min	16.47	100%
0.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.50 oz	Hallertau Tradition (Germany) (Pellet)		16.47	100%
0.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.4 gal		Steeping	130 °F	130 °F	15 min
		Steeping	155 °F	155 °F	60 min
		Steeping	168 °F	168 °F	5 min
	Until gravity of 1.051	Fly Sparge	168 °F	168 °F	--
	Boil for 15 min no hops then kettle sour.	Temperature	--	212 °F	15 min

Yeast

White Labs - Lactobacillus Brevis

Amount:	1 Each	Cost:
Attenuation (custom):	100%	Flocculation:	Low
Optimum Temp:	70 - 95 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 77 B cells required

White Labs - Bavarian Weizen Yeast WLP351

Amount:	1 Each	Cost:
Attenuation (custom):	100%	Flocculation:	Low
Optimum Temp:	66 - 70 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 77 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

Notes

Mash and then add lactobacillus to kettle after mash.

Kettle soured to pH of 3.4 after 48 hours - probably will go longer on next brew.

After kettle souring, boil adding hops and add marshmallows at end of boil.

Primary fermentation for 7 days, transfer to secondary and after 7 days in secondary add fruit puree. Secondary fermentation for an additional 21 days.

Continues to improve in bottle. Nice tart sour with balanced flavors.

I tried adding artificial marshmallow flavor to a few bottles at bottling and several tasters found the bottles without the artificial flavor to be preferable and actually have more marshmallow flavor.

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-01-18 17:19 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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