View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

## 03 MTF Berliner Weissbier Adjusted

Method: Extract
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: Mik the Funk
Calories: 91 calories (Per 12oz)
Carbs: 8.7 g (Per 12oz)

Created: Saturday December 22nd 2018

Original Gravity:

1.028

Final Gravity:

1.006

ABV (standard):

2.9%

IBU (tinseth):

3.4

SRM (morey):

2.1

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
1 lb	Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat	42	3	50%
1 lb	Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen	42	2	50%
2 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Saaz0.25 oz Saaz Hops		Pellet	3.5	Boil	15 min	3.35	100%
0.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.25 oz	Saaz (Pellet) 0.24999999942814 oz Saaz (Pellet) Hops		3.35	100%
0.25 oz / $ 0.00

Yeast

White Labs - German Ale/ Kölsch Yeast WLP029

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Medium
Optimum Temp:	65 - 69 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 28 B cells required

Brett Amalgamation

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	0 - 0 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 28 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

probiotic w/ L. delbrueckii or L. brevis

Steps

Mash in at 145°f for 60 minutes; if hops have to be used, then make sure to add the hops to the mash.
Bring the wort to a boil and then turn the heat off (no need to boil for more than 15 minutes).
Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria.
Chill the wort down to 95°f, add Lactobacillus, and allow it to sour for 24 hours.
After the souring phase, chill the soured wort down to ~70°F and pitch sacc yeast and brett.

Last Updated and Sharing

437

Views

Brews

Public: Yup, Shared
Last Updated: 2018-12-30 23:06 UTC

System Default

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:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!