#50 Sour peach - Beer Recipe - Brewer's Friend

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#50 Sour peach

157 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 157 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Saturday July 18th 2020
1.052
1.008
5.8%
15.2
6.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.60 kg Belgian - Pilsner3.6 kg Pilsner 37 2.77 50.3%
1.30 kg Belgian - Wheat1.3 kg Wheat 38 3.31 18.2%
0.25 kg United Kingdom - Oat Malt0.25 kg Oat Malt 28 3.84 3.5%
2 kg Peach2 kg Peach 4.05 28%
7.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19 g Columbus19 g Columbus Hops Pellet 14.5 Boil 15 min 15.15 100%
19 g / $ 0.00
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
25 Grams
Cost:
Attenuation (custom):
81%
Flocculation:
Low
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
White Labs - Brettanomyces Bruxellensis WLP650
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Rissa vannverk
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Temperature 67 °C 67 °C 120 min
2 L Temperature 72 °C 72 °C 30 min
14 L Sparge 78 °C 78 °C 30 min
Starting Mash Thickness: 3.4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 17.5
Mash volume with grains 20.9
Grain absorption losses -5.2
Remaining sparge water volume 14.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.9
Pre boil volume (equipment estimates 29.8 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 22.2 L) 24
Estimated amount in fermentor 24
Total: 32.1  
Equipment Profile Used: System Default
 
Notes

Gi vørter oppkok.
Kjøl ned til 37*C.
Senk PH til 4,5 med lacto.
Tilsett 2 dl. biola.
La vørteren stå til PH er på 3,5.
Varm opp og kok. Tilsett humle.
Kok i 15 min.
Kjøl ned.
Tilsett gjær 1 - WLP380
Etter 7 dager tilsett gjær 2.
OG før tilsetting av frukt/bær: 1.051. OG etter: 1.053.
Etter nye 7 dager tilsett frukt/bær.

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  • Last Updated: 2020-08-18 17:47 UTC