Batch 1 of Berliner Weiže

Dates
Date Brewed: 2 Sep 2009 Date Racked: 9 Sep 2009
Date Packaged: 9 Sep 2009 Date Ready: 9 Sep 2009


Selected Style and BJCP Guidelines
17A-Sour Ale-Berliner Weisse

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
Target Wort Volume Before Boil: 5.00 US gals Actual Wort Volume Before Boil: 5.00 US gals
Target Wort Volume After Boil: 4.80 US gals Actual Wort Volume After Boil: 4.70 US gals
Target Volume Transferred: 4.80 US gals Actual Volume Transferred: 4.60 US gals
Target Volume At Pitching: 4.50 US gals Actual Volume At Pitching: 4.60 US gals
Target Volume Of Finished Beer: 4.50 US gals Actual Volume Of Finished Beer: 4.50 US gals
Target Pre-Boil Gravity: 1.036 SG Actual Pre-Boil Gravity: 1.021 SG
Target OG: 1.044 SG Actual OG: 1.028 SG
Target FG: 1.007 SG Actual FG: 1.003 SG
Target Apparent Attenuation:: 82.8 % Actual Apparent Attenuation: 89.0 %
Target ABV: 4.9 % Actual ABV: 3.3 %
Target ABW: 3.8 % Actual ABW: 2.6 %
Target IBU (using Rager): 5.5 IBU Actual IBU: 5.6 IBU
Target Color (using Morey): 2.9 SRM Actual Color: 3.0 SRM
Target Mash Efficiency: 65.0 % Actual Mash Efficiency: 38.3 %
Target Fermentation Temp: 67 degF Actual Fermentation Temp: 67 degF


Fermentables
Ingredient Amount % MCU When
German Pilsner Malt 4lb 3oz 52.8 % 1.1 In Mash/Steeped
US White Wheat Malt 3lb 0oz 37.8 % 1.6 In Mash/Steeped
Sugar - White Sugar/Sucrose 12.00 oz 9.4 % 0.0 Start Of Boil


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
Whirlfloc Tablet 1.00 oz In Boil


Yeast
DCL US-05 (formerly US-56) SafAle


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


Mash Notes


Boil Notes
Added 12 oz of sugar to make up for poor efficiency.


Fermentation Notes
Very quick fermentation.


Packaging Notes
Bottled.


Tasting Notes
Nice, refreshing, tart. Gets cloudy after first pour (yeast, probably).