Category: 23 – Fruit Beer
Brewer: Manny Roque
Style: Berliner Weisse w/ Pineapple and Coconut
Recipe Details
Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
---|---|---|---|---|---|---|
5 gal | 60 min | 15.5 IBUs | 3.4 SRM | 1.040 | 1.009 | 4.1 % |
Actuals | 1.04 | 1.008 | 4.2 % |
Style Details
Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
---|---|---|---|---|---|---|---|
Fruit Beer | 29 A | 1.02 - 1.09 | 1.006 - 1.016 | 5 - 50 | 2 - 50 | 2 - 3 | 2 - 10 % |
Fermentables
Name | Amount | % |
---|---|---|
Pilsner (2 Row) Ger | 4 lbs | 25 |
White Wheat Malt | 4 lbs | 25 |
Coconut | 4 lbs | 25 |
Fruit - Pineapple | 4 lbs | 25 |
Hops
Name | Amount | Time | Use | Form | Alpha % |
---|---|---|---|---|---|
Amarillo | 0.25 oz | 60 min | First Wort | Pellet | 9.2 |
Amarillo | 0.25 oz | 15 min | Boil | Pellet | 9.2 |
Miscs
Name | Amount | Time | Use | Type |
---|---|---|---|---|
Yeast Nutrient | 0.50 tsp | 10 min | Boil | Other |
Yeast
Name | Lab | Attenuation | Temperature |
---|---|---|---|
American Ale II (1272) | Wyeast Labs | 74% | 60°F - 72°F |
Lactobacillus (5335) | Wyeast Labs | 80% | 60°F - 95°F |
Mash
Step | Temperature | Time |
---|---|---|
Mash In | 150°F | 60 min |
Notes
Berliner Weisse fermented w/ Pineapple and Coconut Collect 6 gal of runnings, chill to 90ºF, and pitch lacto starter. Sour for a week and maintain 90ºF. Return to kettle and boil as usual, chill and pitch yeast. Rack to secondary and add pineapple and coconut for two weeks. Bonita Springs, FL tap water treated w/ 10g gypsum and campden tablet. Carb to 2.3 vol CO2. |
Download
Download this recipe's BeerXML file |