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KS Berliner Weisse

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Devin Trudgen
Calories: 127 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)

Created: Tuesday July 23rd 2019

Original Gravity:

1.039

Final Gravity:

1.007

ABV (standard):

4.2%

IBU (tinseth):

8.3

SRM (morey):

2.8

Mash pH

5.3

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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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 lb	German - Pilsner3.5 lb Pilsner	38	1.6	50%
3.50 lb	German - Wheat Malt3.5 lb Wheat Malt	37	2	50%
7 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops		Pellet	3.75	Boil	60 min	8.28	100%
0.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.50 oz	Hallertau Mittelfruh (Pellet)		8.28	100%
0.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.8 gal		Infusion	--	152 °F	60 min
Starting Mash Thickness: 2.75 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Table Salt	Water Agt	Mash	1 hr.
0.50 each	Whirlfloc	Water Agt	Boil	10 min.
3 g	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 138 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.9 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Water profile not loading correctly from water calc = water report not accurate. Mineral additions are correct as listed above. Will update when fixed. Lactic acid added as needed for target ph
Mash Chemistry and Brewing Water Calculator

Notes

7/23/19 - First attempt at sour mash (will report back)
Steps:
After mash chilled to 120 and add 4oz unmilled pilsner malt
Purge with CO2 and cover with saran wrap (push down to wort)
Maintain temp of 110 - 120* until desired sourness is reached
-Going to take Ph reading at 2 days
After 2 days Ph was 3.7 and left for another day.
After 3 days Ph was 3.4 and I removed grains and boiled.

Last Updated and Sharing

226

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Brews

Public: Yup, Shared
Last Updated: 2020-02-23 07:38 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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KS Berliner Weisse

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