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Berliner Weisse

Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 60% (ending kettle)
Rating:

5.00 (1 Review)

Calories: 101 calories (Per 12oz)
Carbs: 9.2 g (Per 12oz)

Created: Friday May 16th 2014

Original Gravity:

1.031

Final Gravity:

1.006

ABV (standard):

3.3%

IBU (tinseth):

8.6

SRM (morey):

3.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	American - Pilsner8 lb Pilsner	37	1.8	50%
8 lb	American - White Wheat8 lb White Wheat	40	2.8	50%
16 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	Tettnanger2 oz Tettnanger Hops		Pellet	4.5	Boil	15 min	8.59	100%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Tettnanger (Pellet)		8.59	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
	Infusion	--	150 °F	60 min
	Fly Sparge	--	170 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Irish moss		Fining	Boil	15 min.
1 lb	Rice hulls		Other	Mash	1 hr.

Yeast

The Yeast Bay - Vermont Ale

Amount:	1 Each	Cost:
Attenuation (avg):	78.5%	Flocculation:	Med/Low
Optimum Temp:	64 - 72 °F	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

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

Notes

After mash is complete add lactic acid until Wort P.H = 4.2
Sour Wort @ 120 deg. until Ph drops to 3.4
Boil for 15 minutes
Ferment @ 63deg for 5days, finish @ 169deg
Age on White Labs - Saccharomyces "Bruxellensis" Trois for 4-6 months

Last Updated and Sharing

6,081

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Brews

Public: Yup, Shared
Last Updated: 2016-12-22 08:08 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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daves1186@gmail.com • 05/06/2015 at 03:31am

5 of 5

420 Brew • 09/01/2019 at 02:43pm
Hey,

Do you re-pitch yeast after that 4-6month aging period? Meaning if I want to bottle, do I need to add more yeast during the bottling?

daves1186@gmail.com • 09/01/2019 at 06:30pm
I keg, so need to repitch in my circumstance. I would guess repitching would be a good idea for bottling though. Adding further clarification to something I noticed in my recipe. When I sour at 120deg that involves draining off the wort into a fermenter and keeping it at 120 for a few days. This allows the souring to occur and then be halted once a desired level of sourness has been achieved.

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