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Berliner Weisse

Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 93 calories (Per 330ml)
Carbs: 7.8 g (Per 330ml)

Created: Monday September 16th 2019

Pineapple Berliner Weisse

by enjoi123

OG: 1.030 FG: 1.005 ABV: 3.3% IBU: 5

Original Gravity:

1.031

Final Gravity:

1.005

ABV (standard):

3.4%

IBU (tinseth):

4.4

SRM (morey):

2.7

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 73°F
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 lb	Bestmalz - Wheat Malt2.5 lb Wheat Malt	37	2.2	41.7%
2.50 lb	German - Pilsner2.5 lb Pilsner	38	1.6	41.7%
0.50 lb	Bestmalz - BEST Acidulated0.5 lb BEST Acidulated	35.9	2.81	8.3%
0.50 lb	Flaked Wheat0.5 lb Flaked Wheat	34	2	8.3%
6 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	15 min	4.39	100%
0.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.50 oz	Hallertau Mittelfruh (Pellet)		4.39	100%
0.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.5 gal		Steeping	--	133 °F	60 min
		Steeping	--	150 °F	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Lactic Acid		Water Agt	Mash	0 min.
1 each	Lactobascillus		Water Agt	Mash	0 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	73 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 52 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 26.52 psi Temp: 45 °F CO₂ Level: 3.5 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

Mash
Boil for 15mins
Cool to 95F
Test pH
Add lactic acid to achieve pH 4.5
Add lactobascillus
Rest for 24hrs
Test pH. Target 3.5.
Boil for 15mins with hop addition
Cool to pitching temp
Add yeast and ferment for 10-14 days.
Keg and carb it up and drink!

Last Updated and Sharing

317

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Brews

Public: Yup, Shared
Last Updated: 2019-10-11 16:17 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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Berliner Weisse

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