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Berliner or Bust

Method: All Grain
Style: Fruit Beer
Boil Time: 20 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 127 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)

Created: Tuesday January 26th 2016

Original Gravity:

1.039

Final Gravity:

1.007

ABV (standard):

4.1%

IBU (tinseth):

3.7

SRM (morey):

3.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.75 lb	German - Pilsner4.75 lb Pilsner	38	1.6	65.5%
2.50 lb	American - Red Wheat2.5 lb Red Wheat	38	2.5	34.5%
7.25 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Amarillo0.5 oz Amarillo Hops		Pellet	8.6	Boil	5 min	3.73	100%
0.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.50 oz	Amarillo (Pellet)		3.73	100%
0.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1.5 gal	2.71 gal in to yeild 1.27 gal	Infusion	--	154 °F	60 min
4 gal	4. sparge to yeild 4. gal	Sparge	--	156 °F	--
Starting Mash Thickness: 1.5 qt/lb

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 65 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2016-02-03 13:46 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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lainhart83 • 02/15/2016 at 02:00am
Observations:
Heat strike water in MLT to 164* (Do not transfer it over from HLT)

Souring notes- Used .5lb of American Red Wheat, pitched as close to 120* as possible.
It seems it is pretty hard for the can lamp to keep temp that high, need 100 watt bulb minimum.
Should explore some other methods of maintaining that temp.

Definitely use the orange carboy caps over bungs. You must keep an eye on the vodka levels of the blowoff, not sure if the heat is causing more loss than normal.

Souring Ph notes
Pitched the grain Tuesday night about 10:30 PM. Starting PH 5.96
Thursday 5:30 pm Ph = 3.82 (difficult to taste any sour)
Friday 4:55 pm PH = 3.53 (can taste the sour)
Saturday 5:10 pm Ph = 3.48
Sunday 4:28 pm PH = 3.39 (last test on boil day)

Boil notes - need to get pre boil amount (I feel I lost a lot of wort with all the PH testing) Also I need to watch boil time or turn the burner up to get a rapid boil faster (I think I might have let it boil longer than was supposed to because it was not a "rapid" boil but I was still probably losing volume).

I should mark the outside of the carboy for gallons so I know my post boil volume.

My post boil gravity was 1.034
My post ferment gravity was 1.009

Tasting notes on bottle day: Strong Orange peel and good sour. I really enjoyed the taste even not carbed.

I put a little over 2 gallons on 5.5 lbs of raspberries in a 3 gallon carboy. (It is a real pain in the ass to squeeze the raspberries from their frozen Trader Joes bag into the neck of a carboy) Probably need to come up with another way or invest in a wide mouth better bottle and just do the whole 5 gallons. I split batched this one because I wanted to know what my base would taste like but also really wanted to hit the ground running with some additions.

lainhart83 • 02/15/2016 at 02:08am
Used 3 oz of Dextrose to prime my remaining 1.75 gallons of base beer. Yielded 18 (12 oz) bottles. Shooting for a 3.75 carb volume.

Also it did not showing any real signs of fermentation until almost 48 hours after I pitched. I am sure this was due to the lower PH. By the 7th day all visual signs of fermentation have stopped (no bubbles and cake had formed). Bottled 8th day.

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