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Red Fruit Berliner Weisse

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.6 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 7.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 12 liter(s)
    Mash size
  • 15 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
77 C 1 min

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Fermentables

8.5 BLG
3.3% ABV
3.2 SRM
Type Name Amount Yield EBC
Grain Weyermann pszeniczny jasny 1.5 kg 50% 80 % 6
Grain Weyermann - Pilsner Malt 1.5 kg 50% 81 % 5
Sum 3 kg

Hops

8 IBU

Bitterness ratio 0.24 Sweet

Use for Name Amount Time Alpha acid
Boil Cascade PL 8 g 50 min 5.2 %
Boil Cascade PL 8 g 15 min 5.2 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - 5335 Lactobacillus Ale Liquid 100 ml Wyeast
Safale US-05 Ale Dry 11.5 g Safale

Extras

Type Name Amount Use for Time
Other Sok z wiśni NFC 3000 g Secondary 7 day(s)
Other Pulpa z czerwonych owoców 1000 g Secondary 7 day(s)

Notes

  • Zakwaszanie wstępne po 15min wstępnego gotowania brzeczki - ok. 9 ml kwasu mlekowego - stężenie 80% do pH 4,6
    Zakwaszanie brzeczki:
    Po 24h - pH = 4,25
    Po 37h - pH - 3.81 (Potem gotowanie 60min i chmielenie)
    Podbicie ekstraktu dodatkami:
    15 litrów - 8,5 BLG (Piwo)
    3 litry - 9 BLG (Sok NFC)
    1 litry - 21 BLG (Pulpa owocowa)
    Całość podbija ekstrakt do 9,2 blg

    Fermentacja:
    0-4 dzień 17°C
    4-6 dzień 18°C
    7-13 dzień 21°
    14-16 dzień 15°C
    Apr 17, 2021, 3:18 PM

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