AG#16/17 – Berliner Weisse/Rasberry Berliner Weisse

Step mash, with a decoction pulled to raise it to mashout. It ferments with lactobacillus and yeast, to produce a very pale, sharp, refreshing, effervescent low alcohol beer. Napoleon’s officers used to refer to it as the Champagne of the North. It is frequently served with raspberry or woodruff syrup in a schooner. Hops go in the decoction boil.
Based on the Kindl Weisse info given in Brewing With Wheat.

Half transfered to secondary with 1/2 pound raspberrys. 1st place UK National Homebrew Competition 2011.

Berliner Weisse-2.5g no boil decocted

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
Wort Volume Before Boil: 12.00 l Wort Volume After Boil: 11.60 l
Volume Transferred: 11.40 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 11.40 l Volume Of Finished Beer: 11.36 l
Expected Pre-Boil Gravity: 1.028 SG Expected OG: 1.029 SG
Expected FG: 1.007 SG Apparent Attenuation: 76.3 %
Expected ABV: 2.9 % Expected ABW: 2.3 %
Expected IBU (using Rager): 0.0 IBU Expected Color (using Morey): 2.0 SRM
BU:GU ratio: 0.00 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 0.0 mins
Fermentation Temperature: 64 degF
Ingredient Amount % MCU When
German Pilsner Malt 1.146 kg 75.0 % 1.1 In Mash/Steeped
German Wheat Malt 0.382 kg 25.0 % 0.4 In Mash/Steeped
Variety Alpha Amount IBU Form When
German Northern Brewer 8.0 % 10 g 0.0 Loose Whole Hops In Mash
Other Ingredients
Ingredient Amount When

White Labs WLP630-Berliner Weisse Blend

Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted
Total Calcium (ppm): 82 Total Magnesium (ppm): 8
Total Sodium (ppm): 10 Total Sulfate (ppm): 44
Total Chloride(ppm): 21 Total Bicarbonate (ppm): 197
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Decoction BW (133-152-168)
Step Type Temperature Duration
Rest at 133 degF 60
Raise by infusion to 152 degF 0
Rest at 152 degF 15
Pull decoction, boil, add back raising mash to 165 degF 20
Rest at 165 degF 30
Recipe Notes

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