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Fruit Berliner Weisse

Method: BIAB
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 41.57 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.024 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 72 calories (Per 330ml)
Carbs: 6.8 g (Per 330ml)

Created: Thursday January 16th 2025

Original Gravity:

1.024

Final Gravity:

1.005

ABV (standard):

2.5%

IBU (tinseth):

6.9

SRM (morey):

2.2

Mash pH

n/a

Cost $

87.09

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
1.50 kg	Innomalt - Pils Moderne1.5 kg Pils Moderne	$ 2.36 / kg $ 3.54	37	1.8	35.3%
1.50 kg	Innomalt - Ble Rouge Malté (Red Wheat Malt)	$ 2.76 / kg $ 4.14	36.3	2	35.3%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	$ 5.75 / kg $ 2.88	33	2.2	11.8%
0.50 kg	OiO - Raw Wheat0.5 kg Raw Wheat	$ 3.30 / kg $ 1.65	36.8	2.5	11.8%
0.25 kg	American - Carapils (Dextrine Malt)0.25 kg Carapils (Dextrine Malt)	$ 4.90 / kg $ 1.23	33	1.8	5.9%
4.25 kg / $ 13.43

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
15 g	Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops	$ 74.00 / kg $ 1.11	Pellet	3.8	Boil	15 min	2.29	50%
15 g	Huell Melon15 g Huell Melon Hops	$ 20.00 / kg $ 0.30	Pellet	7.6	Boil	15 min	4.57	50%
30 g / $ 1.41

Show Summary View

Amount	Variety	Cost	IBU	Bill %
15 g	Hallertau Mittelfruh (Pellet)	$ 74.00 / kg $ 1.11	2.29	50%
15 g	Huell Melon (Pellet) 15 g Huell Melon (Pellet) Hops	$ 20.00 / kg $ 0.30	4.57	50%
30 g / $ 1.41

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
35 L		Infusion	68 °C	65 °C	--
10 L		Sparge	75 °C	--	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1.50 g	Baking Soda		Water Agt	Mash	1 hr.
0.50 g	Calcium Chloride (dihydrate)		Water Agt	Mash	1 hr.
0.50 g	Gypsum		Water Agt	Mash	1 hr.
1 tbsp	Amylase		Water Agt	Mash	45 min.
1,000 g	Corn Sugar	$ 1.65 / kg $ 1.65	Other	Boil	15 min.
5 g	Irish Moss		Fining	Boil	15 min.
5 g	Yeast Nutrient		Other	Boil	15 min.
4,800 g	mango	$ 11.50 / kg $ 55.20	Flavor	Primary	1 days
$ 56.85

Yeast

Lallemand - WildBrew Philly Sour

Amount:	2 Each	Cost:	$ 7.70 / each $ 15.40
Attenuation (custom):	78%	Flocculation:	High
Optimum Temp:	20 - 25 °C	Starter:	No
Fermentation Temp:	22 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 85 B cells required

$ 15.40 Yeast Pitch Rate and Starter Calculator

Priming

Method: MapleSyrup Amount: 500 Temp: 20 °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

Mash at 65°C for 60 minutes. Boil for 15 minutes.

Split the batch into 2 fermenters (20L each, 5.3 gallons). At high krausen (24 hours after pitching yeast), add 2.4 kg of fruit mix to each fermenter.

Fermenter 1:

2.4 kg of mixed fruits (Mango, Peaches, Pineapples, Passion Fruit, Strawberries)

Fermenter 2:

2.4 kg of mixed fruits (Cherries, Strawberries, Raspberries, Blueberries, Blackberries

Note: The fruit addition will add about 1.005 gravity points, bringing the ABV from 2.5% to 3%

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-01-17 22:27 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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