Berliner Weisse
Berliner Weiss
Type: All Grain Date: 22 Aug 2015
Batch Size (fermenter): 10.00 gal Brewer: Mark Boelman
Boil Size: 11.48 gal Asst Brewer:
Boil Time: 2 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 11.44 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 9.25 gal Est Mash Efficiency 79.2 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 0.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU
15 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 73.8 %
3 lbs Vienna Malt (3.5 SRM) Grain 2 14.3 %
2 lbs 8.0 oz Barley, Flaked (1.7 SRM) Grain 3 11.9 %
1.50 oz Hallertauer Mittelfrueh [3.40 %] - Boil 5.0 min Hop 4 1.7 IBUs

Beer Profile

Est Original Gravity: 1.054 SG Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.004 SG
Estimated Alcohol by Vol: 5.7 % Actual Alcohol by Vol: 6.4 %
Bitterness: 1.7 IBUs Calories: 172.6 kcal/12oz
Est Color: 4.0 SRM

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 21 lbs
Sparge Water: 7.44 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 29.45 qt of water at 157.9 F 148.0 F 75 min

Sparge Step: Batch sparge with 3 steps (Drain mash tun , 3.72gal, 3.72gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Notes

Adjusted mash water with 5g MGSO4, 10g CASO4, 20g CaCL per tun

Used Kazbek Bohemia Hops 2013 3.44% AA: First wort hopped,

Mashed at 148. Heated to 185 degrees for 15 min. Cooled to 105. 12 gallons of wort

Brought PreLacto PH from 5.54 to 4.53 using 36ml of 88% food grade lactic acid

Purged CO2. Pitched lacto at 107 degrees.

PH at 24 hour: Obvious laco fermentation with CO2 and kruesen

Combo of large pitch brett(2nd gen) and Yeast Bay Wallonian Farmhouse(3rd gen), with O2 36 hours in.

Batch one(4 gal): dry hop with 2oz amarillo. Secondary for 8 days. Packaged on 9/13.
Taste Notes:

Batch 2(5 gal): 3lbs pureed blackberry.
Taste Notes:

Batch 3(3 gal): 1.5 fresh cucumber. Blanched and cut into spears. Secondary on cucumber for 8 days. Packaged on 9/13.
Taste Notes:

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