Red, White, & Bluebs Beer Recipe | BIAB Berliner Weisse | Brewer's Friend

Red, White, & Bluebs

129 calories 9.8 g 12 oz
Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 75 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 129 calories (Per 12oz)
Carbs: 9.8 g (Per 12oz)
Created: Friday June 29th 2018
1.040
1.005
4.6%
8.7
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Wheat6 lb Wheat 38 1.8 46.2%
5 lb American - Pilsner5 lb Pilsner 37 1.8 38.5%
2 lb German - Acidulated Malt2 lb Acidulated Malt 27 3.4 15.4%
13 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Summer0.5 oz Summer Hops Pellet 6 Boil 60 min 8.67 20%
2 oz Summer2 oz Summer Hops Pellet 11 Dry Hop 10 days 80%
2.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 150 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 lb Blueberries Flavor Boil 0 min.
1 oz Coriander Spice Boil 10 min.
1 lb Lactose Other Boil 10 min.
3 lb Blueberries Flavor Secondary 6 days
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 0.75      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
2 tsp CaCl
.25 tsp Gypsum
Mash Chemistry and Brewing Water Calculator
 
Notes



Non-fat Greek unpasteurized yogurt (Greek Gods)
Make yogurt starter 24 hours advance
Sour beer before adding hops
Ph-4.5 pre boil (will drop below 4 post kettle sour)
Check pre-boil gravity, add sugar if need more fermentables
Purge with co2 and cover kettle with plastic wrap
Add lactic acid if needed. Check pH pre boil and post kettle sour
Pre boil mash water to drive off O2
1st boil 10-15 min (pre sour) 2nd boil 60 min (post sour)
~120F for kettle sour (dropped to 98)
Lactose??
Allow frozen fruit to thaw to fermentor temp before adding
Thaw and refreeze fruit for best cell breakdown
Add whole blueberries at whirlpool (<180)
Add purée during primary fermentation on days 3 -5 (75% primary 25% secondary)

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  • Public: Yup, Shared
  • Last Updated: 2018-07-23 19:20 UTC
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