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berliner weiss

Method: All Grain
Style: Weissbier
Boil Time: 50 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 107 calories (Per 330ml)
Carbs: 7.2 g (Per 330ml)

Created: Saturday May 14th 2022

Hopfenweizen

by choephel

OG: 1.040 FG: 1.005 ABV: 4.6% IBU: 13

Original Gravity:

1.036

Final Gravity:

1.003

ABV (standard):

4.3%

IBU (tinseth):

14.9

SRM (morey):

3.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	Finland - Wheat Malt2 kg Wheat Malt	38	2	50%
2 kg	Extra Pale Malt2 kg Extra Pale Malt	33	1.8	50%
4 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
7 g	Magnum7 g Magnum Hops	Pellet	15	Boil at 100 °C	50 min	14.85	7.2%
45 g	Yakima Valley Hops - Pekko45 g Pekko Hops	Pellet	15	Dry Hop at 22 °C	6 days		46.4%
45 g	Yakima Valley Hops - Cashmere45 g Cashmere Hops	Pellet	5	Dry Hop at 22 °C	6 days		46.4%
97 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
7 g	Magnum (Pellet) 7 g Magnum (Pellet) Hops	14.85	7.2%
45 g	Yakima Valley Hops - Pekko (Pellet) 45 g Pekko (Pellet) Hops		46.4%
45 g	Yakima Valley Hops - Cashmere (Pellet) 45 g Cashmere (Pellet) Hops		46.4%
97 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16 L	Maltose rest	Infusion	62 °C	62 °C	20 min
	Maltose/Saccharification rest	Temperature	62 °C	66 °C	10 min
	Saccharification rest	Temperature	66 °C	72 °C	20 min
	Mash off	Temperature	72 °C	78 °C	5 min
	Lauter rest	Steeping	78 °C	78 °C	10 min
	Recirculation	Vorlauf	78 °C	78 °C	5 min
15 L	pH: 5,6	Sparge	77 °C	77 °C	30 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Calcium Chloride	Water Agt	Mash	1 hr.
1 g	Calcium Chloride	Water Agt	Boil	50 min.
3 g	sea salt	Water Agt	Boil	50 min.

Yeast

Lallemand - WildBrew Philly Sour

Amount:	11 Grams	Cost:
Attenuation (custom):	90%	Flocculation:	High
Optimum Temp:	20 - 25 °C	Starter:	Yes
Fermentation Temp:	22 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 63 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 120 Temp: 20 °C CO₂ Level: 6 g/l

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

split 2 batchs :

4 litres dry-hoppé avec pekko et cashmere fin de fermentation et (3g/l chacun).

15 litres batch classique berliner weiss

Après une semaine de fermentation --> dry hopp petit batch. La fermentation en est à 1.012.

Last Updated and Sharing

206

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Brews

Public: Yup, Shared
Last Updated: 2022-05-22 14:24 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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