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 |
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