Berliner Weisse V2.5 (Raspliner Weisse)

Type: All Grain Date: 04/19/2012
Batch Size
5.50 gal
Brewer: Aaron
Boil Size: 7.25 gal Asst Brewer:
Boil Time: 60 min Equipment: Coleman 70-Quart Xtreme Cooler
End of Boil Volume 6.24 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.50 gal Est Mash Efficiency 78.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:







3 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 50.0 %
3 lbs White Wheat Malt (2.4 SRM) Grain 2 50.0 %
1.00 oz Mt. Hood [6.00 %] – Mash 60.0 min Hop 3 4.7 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 4
1.0 pkg Lactobacillus (Wyeast Labs #5335) [50.28 ml] [Add to Secondary] Yeast 5
5lbs Freshly picked raspberries fruit 6

Beer Profile

Est Original Gravity: 1.030 SG Measured Original Gravity: 1.029 SG
Est Final Gravity: 1.005 SG Measured Final Gravity: 1.000 SG
Estimated Alcohol by Vol: 3.2 % Actual Alcohol by Vol: 3.8 %
Bitterness: 4.7 IBUs Calories: 90.3 kcal/12oz
Est Color: 2.6 SRM

Mash Profile

Mash Name: Decoction Mash, Single Total Grain Weight: 6 lbs
Sparge Water: 4.97 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps



Step Temperature

Step Time
Protein Rest Add 12.00 qt of water at 140.7 F 135.0 F 120 min
Saccharification Decoct 2.52 qt of mash and boil it 149.0 F 60 min
Mash Out Heat to 170.0 F over 10 min 170.0 F 10 min
Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 4.97gal) of 168.0 F water
Mash Notes: Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 4.32 oz Carbonation Used: Bottle with 4.32 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F


7/7/13 – Brewed @ Pauls. Hit first rest at 135F. Took out 2.5 quarts and boiled then stirred back in. Ended up only hitting 142. Next time, add 3 or 4 quarts and boil to hopfully hit the temperature.- Added Lacto and racked wort into carboy. Let it sit for 5 hours then added yeast and put in fermentation chamber.7/8/13 – Active fermentation visible.

7/9/13 – Got home and fermentation was super active, so much that it was oozing out of the S airlock. Had to clean it up and add a blow off tube.

7/15/2013 – Added ~5lbs of freshly picked raspberries. Transferred from 5 gallon carboy into 6 gallon better bottle.

7/21/2013 – Bottling day. Added 6.3 oz of table sugar and a package of lacto to the bottling bucket. Also sprinkled some S-05 yeast. Shot for 3.5 volumes of CO2. Collected just over 5 gallons.

– FG 1.000

– Bottled 29 12oz and 13 22oz bottles.

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