Ber(li)ner Weisse mit Johanisbeere Beer Recipe | All Grain Specialty Beer | Brewer's Friend
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Ber(li)ner Weisse mit Johanisbeere

139 calories 13.7 g 330 ml
Beer Stats
Method: All Grain
Style: Specialty Beer
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 10.5 °P (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 139 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Thursday July 30th 2015
11.4 °P
2.6 °P
4.6%
11.9
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Wheat Malt3 kg Wheat Malt 37 2 51.7%
1.40 kg German - Pilsner1.4 kg Pilsner 38 1.6 24.1%
1.40 kg German - Acidulated Malt1.4 kg Acidulated Malt 27 3.4 24.1%
5.80 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 60 min 11.91 100%
30 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Infusion -- 65 °C 60 min
Temperature -- 78 °C 15 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 kg Johanisbeere Flavor Primary --
1.50 kg Johanisbeere Flavor Secondary --
 
Yeast
Wyeast - Berliner Weisse Blend 3191
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Zuerst sour mash wie beim Gose. Dann nach 4 Tagen Hopfenkochen und in Fermentor mit Wyeast 3191. Evtl noch nachsäuern mit Milchsäure.

Einmaschein 02.08.2015: 12.5L Wasser und Malz bei 65°C für 1h, dann 15' mash out. Anschliessend abläutern und 15L Nachguss dazu. Bei ca. 50°C 2 Pack Wyeast Lactobazillen dazu.
06.08.2015 pH von 3,5, ein bisschen Milchsäure dazu gegeben. Hopfen gekocht bei 95°C, letzte 10' auf 90°C runter. Wyeast 1028 und 3191 dazu. Plato 12° bei 20°C.
5 Plato beim abfüllen in Keg (25.08.15).

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  • Public: Yup, Shared
  • Last Updated: 2015-08-26 11:42 UTC
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