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Saures Biergesicht System


Details

Beer Style
17A Berliner Weisse (BJCP)
Brewing Method
All grain 
Brew Type
Wheat 
Recipe Efficiency
75%
Recipe Volume
5 gal 
Boil Volume
6.2 gal 
Boil Time
15 min 
Maximum Extract
257.2 points
Potential Extract
192.9 points (75% from recipe)
Anticipated OG
1.039 SG
Boil SG
1.031 SG (at start of boil)
Anticipated Color
2.6 SRM     
Estimated IBU
8.6 IBU
Estimated FG
1.010 SG
Estimated Alcohol
3.8 %abv
Mash
90 m @ 149 tempF

Style Compliance

17A Berliner Weisse
Original Gravity
1.028-1.032 SG
Final Gravity
1.003-1.006 SG
Alcohol
2.8-3.8 %abv
Bitterness
3.0-8.0 IBU
Color
2.0-3.0 SRM
 
OG
1.039 SG High
FG
1.010 SG High
Alcohol
3.8 %abv High
Bitterness
8.6 IBU High
Color
2.6 SRM
Overall Compliance: 20.0%

Fermentables

Name Amount Color Potential % Grist
Briess Pilsen 4 lbs 1.0 °L 37 ppg 58.8 %
Briess White Wheat Malt 2.8 lbs 2.6 °L 39 ppg 41.2 %
Totals 6.8 lbs 257.2 points 100%

Fermentables

Name: Briess Pilsen
Amount: 4 lbs
Color: 1.0 °L
Potential: 37 ppg
% Grist58.8 %
Name: Briess White Wheat Malt
Amount: 2.8 lbs
Color: 2.6 °L
Potential: 39 ppg
% Grist41.2 %
Totals
Amount: 6.8 lbs
Potential: 257.2 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Hallertauer 1.00 oz @ 4.0 %AA (4.0 AAU) 8.6 (17.9 %) Boil 15 min
Totals 1.0 oz
Hop: Hallertauer
Amount: 1 oz
%AA: 4.0
When: Boil
Time: 15 min
Totals
Amount: 1.0 oz

Yeast

Name Attenuation When
Wyeast 2633 Octoberfest Lager Blend 75 % Primary
Name: Wyeast 2633 Octoberfest Lager Blend
Attenuation: 75 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.