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Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.04 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Peter Purins
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)

Created: Wednesday September 4th 2019

Original Gravity:

1.050

Final Gravity:

1.009

ABV (standard):

5.4%

IBU (tinseth):

6.8

SRM (morey):

3.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	American - Pilsner5 lb Pilsner	37	1.8	50%
5 lb	German - Wheat Malt5 lb Wheat Malt	37	2	50%
10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops	Pellet	3.5	Boil	15 min	4.95	75%
0.25 oz	Goldings0.25 oz Goldings Hops	Pellet	4	Boil	15 min	1.89	25%
1 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Hallertau Mittelfruh (Pellet)	4.95	75%
0.25 oz	Goldings (Pellet)	1.89	25%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.9 gal		Steeping	153 °F	153 °F	60 min

Yeast

Lallemand - LalBrew NovaLager™

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	50 - 68 °F	Starter:	No
Fermentation Temp:	59 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 31.57 psi Temp: 68 °F CO₂ Level: 2.75 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

Pre-boil 1.036
OG 1.042

Yeast pitched 4/18/2020

FG
Ale side: 1.009
Sour side:

5/30/2020
Pre-boil: 1.036

OG: 1.042

Ale side
FG: 1.005
pH: 4.15

Sour side: 1.009
pH: 3.27

Transfer to secondary, add 8oz blackberry craft purée

FG: 1.006-1.007
pH: 3.31-3.34

Transfer to keg, add 3oz blackberry craft purée

6/28/2020
Pre-boil: 1.040

Kettle sour: lactobacillus brevis addition.

PH @ 10:00am 7/1/2020 3.44-3.48

OG: 1.044-1.046

Yeast pitched 7/1/2020 22:30

7/9/2020

FG:1.009
pH: 3.34-3.38

Transfer to secondary, add 3lb vintner’s harvest blackberry purée.

Add 9oz Amoretti blackberry craft puree

pH: 3.31-3.34

Brew date: 3/9/2021
Mash ph: 5.25-5.31

Pre-boil: 1.046-1.047

Added 8oz table sugar for increased glucose

45 minute boil, hop addition at final 15 minutes

OG: 1.055 @ 6 gallons

Yeast pitched 3/10/2021 @ 10:00
Ferm temp: 75C

FG: 1.011
pH: 3.54

7/16/2021
Mash and kettle sour
Added one carton blackberry pomegranate good belly

Pre-boil: 1.043
pH: 3.19

7/20/2021
Primary ferm gravity: 1.008

Transfer to secondary ferm, added 3lb Oregon fruit blackberry purée.
8oz amoretti added after crash

4/3/2022

Batch target volume: 6.5 gallons

Mash ph: 5.5

Sour pitch added 4/3/2022
4/4/2022 pH: 3.27-3.30
4/6/2022 pH: 3.18-3.21

Preboil volume: 7 gallons
Preboil gravity: 1.030 (way low), add .6-7lb DME to adjust to 1.035

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-12-13 04:07 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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