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Berliner Weiss

145 calories 15 carbs
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 72% (brew house)
Source: TheBuddster
Calories: 145 calories (Per 355mL)
Carbs: 15 g (Per 355mL)
Created Sunday August 11th 2019
1.044
1.011
4.35%
4.08
3.46
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
2 kg New Zealand - Wheat Malt2 kg Wheat Malt 35.4 2.13 47.6%
2 kg New Zealand - Pilsner Malt2 kg Pilsner Malt 37.3 1.93 47.6%
200 g New Zealand - Pilsner Malt200 g Pilsner Malt - (late addition) 37.3 1.93 4.8%
2 kg New Zealand - Wheat Malt2 kg Wheat Malt 35.4 2.13 47.6%
6.2 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
5 g Citra5 g Citra Hops Pellet 11 Boil 15 min 4.08 100%
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
Wyeast - Kölsch 2565
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 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
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 10.66 42.6  
Strike water volume at mash thickness of 1.65329 qt/lb 5.65 22.6  
Remaining sparge water volume 5.01 20  
Grain absorption losses -3.42 -13.7  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.99 28  
Boil off losses -1.5 -6  
Hops absorption losses -0 -0  
Amount going into fermentor 5.49 22  
Total: 10.66 42.6
 
Notes

Not sour enough. Liked the malt base but didn't have enough "bite". Possible due to the alcohol level being a little higher. Next time would sour for longer, maybe a mix of grain souring and lactic acid.

Either way drop ph lower and

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  • Public: Yup, Shared
  • Last Updated: 2019-12-16 21:33 UTC