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Berliner Weisse - Pilot

Method: Extract
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)

Created: Saturday March 25th 2017

Original Gravity:

1.042

Final Gravity:

1.010

ABV (standard):

4.2%

IBU (tinseth):

17.8

SRM (morey):

3.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1 lb	Dry Malt Extract - Extra Light1 lb Dry Malt Extract - Extra Light	42	2.5	50%
1 lb	Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat	42	3	50%
2 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Citra0.25 oz Citra Hops		Pellet	13	Boil	15 min	17.76	100%
0.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.25 oz	Citra (Pellet)		17.76	100%
0.25 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Irish Moss		Fining	Boil	10 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 59 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

3/21 - Made 1/2 gallon 1.04 starter wort (Light DME). Divided into 2 growlers.
3/22 - Made Lacto starter (5 days in advance of brew day):
- growler with 1/4 gal starter wort
- added 1/4 lb uncrushed malt grains
- fermented, odor of cooked corn by days 4-5
3/25 - Made 2.5 gallons wort, DME, Wheat extract
- boiled 15 minutes
3/25 Made cervesa yeast starter
- growler with 1/4 gal starter wort
- pitched 1/4 sachet of Danstar English ale yeast
3/26 - Pitched lacto starter into wort at 80F (3/26)
- setup temp control - heating pad, towels, etc. - target fermentation temp of 90-100F
- took a base taste sample. Moderately sweet malty.
tasted daily until desired sour-ness developed. 5 days
3/31
- skimmed lacto yeast trub from top of kettle fermenter
- 15 minute boil, with hops, irish moss per schedule
  OG 1.04 @ 90F, 1.049 @ 60F
3.31
- made 1 L 1.04 additional wort; added to cervesa starter
4/2
- aerated soured wort, pitched cervesa yeast starter @75F
  
  4/16 moved to refrigerator to cold crash
  
  4/22
  SG 1.02 @ 40F = 1.014 @ 60 F. ABV 4.7%
  Kegged and carbonated.
  taste is sour, might need to be more sour.
  cloudy. hoping will clear somewhat in keg.

Last Updated and Sharing

1,741

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Brews

Public: Yup, Shared
Last Updated: 2017-04-22 16:57 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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