White Girl Wasted - Beer Recipe - Brewer's Friend

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White Girl Wasted

229 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.65 gallons
Post Boil Size: 4.9 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Patrick Schmit
Hop Utilization: 92%
Calories: 229 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Thursday October 29th 2020
1.069
1.017
6.8%
0.0
4.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pale Wheat5 lb Pale Wheat 39 1.5 41.7%
5 lb American - Pilsner5 lb Pilsner 37 1.8 41.7%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 16.7%
12 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Lactic acid Water Agt Mash 0 min.
1 oz Lactic acid Water Agt Boil 0 min.
5 lb Fruit - Dragonfruit, Acai, Strawberry, Blueberry, Goji Berry Water Agt Mash 0 min.
 
Yeast
Goodbelly - Goodbelly Probiotics
Amount:
2 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
105 - 115 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Half RO Half Tucson
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4 g | 16 qt) 2.9 11.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.75 g | 27 qt) 5.65 22.6  
Boil off losses -2.25 -9  
Post boil Volume (equipment estimates 4.5 g | 18 qt) 4.9 19.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.9 g | 19.6 qt) 4.5 18  
Total: 7.4 29.6
Equipment Profile Used: System Default
 
Notes

Pre-Sour Wort to the 4.5 ph range using lactic acid.
Pitch the Goodbelly probiotics at 110 degrees F and let it sit for 36 Hours. Boil the wort for 90 minutes and chill to 65. Pitch the Kolsch yeast and let it ferment for 7 days. Add the

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  • Last Updated: 2021-01-12 18:33 UTC