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Rhubarb Berliner Weisse

Method: All Grain
Style: Berliner Weisse
Boil Time: 10 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: DG
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)

Created: Friday July 13th 2018

Original Gravity:

1.043

Final Gravity:

1.010

ABV (standard):

4.4%

IBU (tinseth):

4.9

SRM (morey):

3.1

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 66°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Belgian - Pilsner6 lb Pilsner	37	1.6	33.3%
2 lb	German - Wheat Malt2 lb Wheat Malt	37	2	11.1%
2 lb	Flaked Wheat2 lb Flaked Wheat	34	2	11.1%
8 lb	Rhubarb8 lb Rhubarb - (late boil kettle addition)	0.4	0	44.4%
18 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Columbus0.5 oz Columbus Hops		Pellet	14.1	Boil	5 min	4.91	100%
0.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.50 oz	Columbus (Pellet)		4.91	100%
0.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 qt		Infusion	--	148 °F	60 min
Starting Mash Thickness: 1.6 qt/lb

Yeast

Wyeast - German Ale 1007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	55 - 68 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 183 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Monona, WI

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
89	47	31	70	18	510
5g CaCl and 6g slaked lime, 10g gypsum Decant next morning 20 mL lactic acid to the mash only https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=YNXP49K
Mash Chemistry and Brewing Water Calculator

Notes

10:00 PM Thursday:
1) lacto starter with 4 tsp yogurt in 1 qt 1.040 wort (http://www.milkthefunk.com/wiki/Alternative_Bacteria_Sources)
2) prep 9g brewing water: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=YNXP49K

Noon Friday:
Adjust mash water pH to ~4.5 with 20 mL lactic acid.
Mash in 4 gallons, 1.6 qt/lb. 148 for 1 hour.
Add ~3 gallons at 190 to bring to 158 for 10 minutes.

Collect 4.25 gallons run-off and top off to 5 gallons.

Pasteurize wort (10 min at 170) and cool to 110. Pitch lactobacillus and kettle sour with target pH 3.3 (~20 hours?)

Boil for 10 minutes. Cool and pitch wyeast kölsch with starter (approx. 130B cells).

Once finished, dry hop 2.5 gallons and add rhubarb to 2 gallons (chop 2 lbs, cook down and simmer for 10 minutes).

Last Updated and Sharing

1,776

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Brews

Public: Yup, Shared
Last Updated: 2018-07-13 19:40 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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Rhubarb Berliner Weisse

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