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Bahama Mama Berliner Weisse

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 143 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)

Created: Thursday March 19th 2020

Original Gravity:

1.044

Final Gravity:

1.008

ABV (standard):

4.8%

IBU (tinseth):

5.3

SRM (morey):

3.1

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	German - Wheat Malt5 lb Wheat Malt	37	2	50%
4.60 lb	German - Pilsner4.6 lb Pilsner	38	1.6	46%
0.40 lb	German - Acidulated Malt0.4 lb Acidulated Malt	27	3.4	4%
10 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.20 oz	Perle0.2 oz Perle Hops		Pellet	8.2	Boil	60 min	5.32	100%
0.20 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.20 oz	Perle (Pellet)		5.32	100%
0.20 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3.7 gal	Strike	164 °F	148 °F	60 min
5 gal	Sparge	170 °F	170 °F	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

Omega Yeast Labs - Hornindal Kveik OYL-091

Amount:	1 Each	Cost:
Attenuation (avg):	79%	Flocculation:	High/Low
Optimum Temp:	70 - 95 °F	Starter:	No
Fermentation Temp:	85 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 94 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.75 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

Souring will be done through a kettle sour method for faster production. Collect wort and sour with OYL-605 Lactobacillus blend for 48 hrs then proceed with normal boil and fermentation.

For a substitute of traditional syrups add 1/2 lb orange zest, 1/2 Gallon Pineapple juice, 1 pint grenadine, 8 oz lime zest after primary fermentation subsides, day 4-5, ferment to terminal gravity.

Last Updated and Sharing

210

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Brews

Public: Yup, Shared
Last Updated: 2020-03-19 15:57 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

Discussion about this recipe:

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ASZanella • 03/25/2020 at 12:53pm
This starts out as a simple, traditional berlinerweisse and then it takes a hard right turn at the end. Sounds delicious and really expensive! The base beer looks great -- malt, water, salt additions, and hops are all in order.

Some questions that need to be answered: Which kettle sour method are you using? Describe it. If you are souring in a separate vessel (not the kettle), then the volumes are off as they do not account for loss.

How much added ABV do you expect from the additions? Is grenadine fermentable (I'm asking -- I have no idea). I do know a thing or two about using zest, and a pound of zest in ~6 gallons is heavy-handed. That should be backed down to about 2oz each.

Great choice on lactobacillus culture. Let's hope Omega survives this thing.

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