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Benderlabs Berliner Weisse

Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Nate
Calories: 120 calories (Per 12oz)
Carbs: 10.1 g (Per 12oz)

Created: Saturday February 20th 2021

Blackberry Berliner Weisse

by Tradition Brewing

OG: 1.035 FG: 1.009 ABV: 3.4% IBU: 10

Pomegranate sour

by thisiskaleb@hotmail.com

OG: 1.037 FG: 1.008 ABV: 3.8% IBU: 10

Original Gravity:

1.037

Final Gravity:

1.006

ABV (standard):

4.1%

IBU (tinseth):

10.6

SRM (morey):

3.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 lb	Briess - Wheat Malt, White4.5 lb Wheat Malt, White	39.1	2.5	47.4%
4.50 lb	Belgian - Pilsner4.5 lb Pilsner	37	1.6	47.4%
0.50 lb	Rice Hulls0.5 lb Rice Hulls	0	0	5.3%
9.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Saaz1 oz Saaz Hops		Pellet	3.5	Boil	30 min	10.57	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops		10.57	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4 gal	Strike	149 °F	149 °F	60 min
3 gal	Batch Sparge	172 °F	172 °F	--
Starting Mash Thickness: 1.5 qt/lb

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 68 B cells required

Omega Yeast Labs - Lactobacillus Blend OYL-605

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:	N/A
Optimum Temp:	68 - 95 °F	Starter:	No
Fermentation Temp:	-	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

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Wort was kettle soured for 24 hours at 100 degrees Fahrenheit, then boiled and cooled before the yeast was pitched.

Last Updated and Sharing

486

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Brews

Public: Yup, Shared
Last Updated: 2021-02-20 19:24 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

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