Berliner Wei§e
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.028 SG | Maximum OG: | 1.032 SG |
| Minimum FG: | 1.003 SG | Maximum FG: | 1.006 SG |
| Minimum IBU: | 3 IBU | Maximum IBU: | 8 IBU |
| Minimum Color: | 2.0 SRM | Maximum Color: | 3.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 5.00 US gals | Wort Volume After Boil: | 4.80 US gals |
| Volume Transferred: | 4.80 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 4.50 US gals | Volume Of Finished Beer: | 4.50 US gals |
| Expected Pre-Boil Gravity: | 1.036 SG | Expected OG: | 1.037 SG |
| Expected FG: | 1.009 SG | Apparent Attenuation: | 74.9 % |
| Expected ABV: | 3.7 % | Expected ABW: | 2.9 % |
| Expected IBU (using Rager): | 5.5 IBU | Expected Color (using Morey): | 2.9 SRM |
| BU:GU ratio: | 0.15 | Approx Color: | |
| Mash Efficiency: | 65.0 % | ||
| Boil Duration: | 15.0 mins | ||
| Fermentation Temperature: | 67 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German Pilsner Malt | 4lb 3oz | 58.3 % | 1.1 | In Mash/Steeped |
| US White Wheat Malt | 3lb 0oz | 41.7 % | 1.6 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| Czech Saaz | 3.9 % | 1.00 oz | 5.5 | Loose Pellet Hops | All Of Boil |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 15 | Total Magnesium (ppm): | 5 |
| Total Sodium (ppm): | 14 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 9 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (66C/151F) |
| Step Type | Temperature | Duration |
| Rest at | 151 degF | 60 |
| Recipe Notes |
| Traditional sour mash-style Berliner Wei§e. After initial mashing, spread a handful of barley on the top, dropped to the temp to about 100¡F, and held there for 2 days adding hot water as necessary. |