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Orange Berlinder Weisse

Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.9 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Wolfbrew
Hop Utilization: 96%
Calories: 101 calories (Per 12oz)
Carbs: 9.9 g (Per 12oz)

Created: Sunday August 18th 2019

Original Gravity:

1.031

Final Gravity:

1.007

ABV (standard):

3.2%

IBU (tinseth):

7.6

SRM (morey):

2.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.50 lb	Belgian - Pilsner1.5 lb Belgian - Pilsner	37	1.6	46.2%
1.25 lb	Briess - American - Wheat Malt, White1.25 lb American - Wheat Malt, White	39.1	2.5	38.5%
8 oz	German - Acidulated Malt8 oz German - Acidulated Malt	27	3.4	15.4%
3.25 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Perle0.25 oz Perle Hops		Pellet	8.2	Boil	15 min	7.57	100%
0.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.25 oz	Perle (Pellet)		7.57	100%
0.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2 gal	Scarification	Infusion	--	148 °F	90 min
1 gal	mash out	Sparge	--	168 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 oz	Natural Orange Flavoring Extract		Flavor	Bottling	0 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 26 B cells required

Wyeast - Lactobacillus 5335

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	-
Optimum Temp:	60 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 26 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 4.2 oz Temp: 68 °F CO₂ Level: 3.75 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

4 weeks in primary see above
9 months bottle conditioning

Pitch the ale yeast first. Allow fermentation to go on for seven days and then pitch the Lactobacillus. This will provide a tart brew.
Add 2 oz Natural Orange Flavoring Extract to bottling bucket at the time of bottling

NOTE: WARNING
special precautions must be taken when brewing with Lactobacillus.

Last Updated and Sharing

231

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Brews

Public: Yup, Shared
Last Updated: 2019-08-18 21:10 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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