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Raspberry Berliner Weisse

Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 9 liters (fermentor volume)
Pre Boil Size: 14 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 52% (brew house)
Calories: 124 calories (Per 330ml)
Carbs: 11.4 g (Per 330ml)

Created: Monday February 22nd 2021

Original Gravity:

1.041

Final Gravity:

1.008

ABV (standard):

4.4%

IBU (tinseth):

5.6

SRM (morey):

3.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.50 kg	Weyermann - Extra Pale Premium Pilsner Malt1.5 kg Extra Pale Premium Pilsner Malt	38	1.5	65.2%
0.80 kg	Weyermann - Pale Wheat0.8 kg Pale Wheat	36	2	34.8%
2.30 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
15 g	Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops		Leaf/Whole	2.5	Boil	15 min	5.58	100%
15 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
15 g	Hallertau Hersbrucker (Leaf/Whole)		5.58	100%
15 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15 L		Infusion	69 °C	67 °C	60 min
1.5 L			67 °C	67 °C	--

Other Ingredients

Amount	Name	Type	Use	Time
230 g/l	Raspberries	Flavor	Primary	8 days
1 tsp	Irish Moss	Fining	Boil	15 min.
2 tsp	Yeast Nutrient	Other	Primary	0 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (custom):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 32 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: BelgianCandySugar Amount: 112.2 g Temp: 20 °C CO₂ Level: 3.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Tap water ~7 pH
Mash Chemistry and Brewing Water Calculator

Notes

60 min mash, boil for 15 mins, then cool to 45C, adjusting pH to 4.5 with lactic acid. Add lactobacillus WLP672 and cover with clingfilm for 24-48 hours till pH3.4 is reached. keeping between 45C and 35C
UPDATE: this didn't work, no change after 48 hours, dumped and re-brewed, getting same gravity etc as before.

60 min mash, boil for 15 mins, then cool to 45C, adjusting pH to 4.5 with lactic acid. Add 4 x lactobacillus p. tablets (~40 billion) and cover with clingfilm for 24-48 hours till pH3.4 is reached (36 hours). letting temp free fall in oven from 45C down to room temp

Start boil again for 60 mins, adding 15g hallertau for 15 mins along with irish moss, take sample for tasting, then cool to 18C to pitch US-05 along with yeast nutrient.

Allow to ferment for 72-96 hours (or till around 1.014), before adding 230g/L frozen raspberries, fermenting for another 10 days before removing bag for another week before bottling

FG:1.010 and pH 3
Bottled 3 x 375, 5 x 500, 6 x 750

Last Updated and Sharing

236

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Brews

Public: Yup, Shared
Last Updated: 2021-12-21 15:49 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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