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Bradiner Weisse

Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 17.2 liters
Post Boil Size: 13.89 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Sean Dawson
Rating:

4.00 (1 Review)

Hop Utilization: 94%
Calories: 109 calories (Per 330ml)
Carbs: 10 g (Per 330ml)

Created: Monday January 25th 2021

Original Gravity:

1.036

Final Gravity:

1.007

ABV (standard):

3.9%

IBU (tinseth):

9.1

SRM (morey):

3.4

Mash pH

5.2

Cost $

44.67

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Fermentation History

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Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
1.40 kg	Weyermann - Pilsner1.4 kg Pilsner	$ 5.50 / kg $ 7.70	36	1.5	50%
1.40 kg	Bestmalz - BEST Wheat Malt1.4 kg BEST Wheat Malt	$ 4.80 / kg $ 6.72	37.7	2.2	50%
2.80 kg / $ 14.42

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
5 g	Hallertau Hersbrucker (4 AA) / 10 Grams	$ 0.12 / g $ 0.62	Pellet	4	Boil	90 min	4.72	14.3%
5 g	Hallertau Hersbrucker (4 AA) / 10 Grams	$ 0.12 / g $ 0.62	Pellet	4	Boil	60 min	4.42	14.3%
25 g	Lemondrop (6 AA) / 0 Grams	$ 0.12 / g $ 3.11	Pellet	6	Dry Hop	Day 3		71.4%
35 g / $ 4.35

Show Summary View

Amount	Variety	Cost	IBU	Bill %
10 g	Hallertau Hersbrucker (4 AA) / 10 Grams (Pellet)	$ 0.12 / g $ 1.24	9.14	28.6%
25 g	Lemondrop (6 AA) / 0 Grams (Pellet)	$ 0.12 / g $ 3.11		71.4%
35 g / $ 4.35

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15.1 L	Strike	67 °C	67 °C	60 min
4.3 L	Batch Sparge	75 °C	75 °C	10 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 25 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
4.81 ml	Lactic acid		Water Agt	Mash	1 hr.

Yeast

Wyeast - German Ale 1007

Amount:	1 Each	Cost:	$ 13.95 / each $ 13.95
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	13 - 20 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 41 B cells required

White Labs - Lactobacillus Brevis

Amount:	1 Each	Cost:	$ 11.95 / each $ 11.95
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	21 - 35 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 41 B cells required

$ 25.90 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.55 bar Temp: 4 °C CO₂ Level: 3.5 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
Mash Chemistry and Brewing Water Calculator

Notes

60 minute boil would be fine, I doubt 90 mins is necessary.
I added 100g of dextrose at the end of the boil to ensure I hit the post boil target OG of 1.036.

Kettle sour method.

Mash and boil with NO hops
Cool to 35 degrees
Add Lacto
Wait until desired sourness is reached (check every 12 hours)
Add a little bit of sugar to bring it back to expected pre-boil OG
Boil again and add hops
Cool back down, pitch yeast and ferment as normal with yeast

References:
From: https://beerandbrewing.com/make-your-best-berliner-weisse/
https://www.lallemandbrewing.com/docs/products/bp/BEST-PRACTICES_KETTLESOUR_DIGITAL.pdf

Recipe Photos

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Brews

Public: Yup, Shared
Last Updated: 2021-09-20 22:22 UTC

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

Discussion about this recipe:

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Sean Dawson • 02/09/2021 at 07:07am

4 of 5

Turned out great. Nice lemony taste, very crisp and refreshing.
Without a side by side comparison it is hard to know how much lemon flavour is coming from the Lemondrop hops and how much from the lacto. It definitely doesn't taste hoppy though.
Next time I might try to pre acidify the wort to try and get better head retention. I might bump up the boil IBUs slightly too.

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Bradiner Weisse

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