Tear it down - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Tear it down

93 calories 7.1 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.024 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Legropes
Calories: 93 calories (Per 330ml)
Carbs: 7.1 g (Per 330ml)
Created: Thursday April 8th 2021
Similar Recipes

Beetroot sour

by schmeiszerb

OG: 1.036 FG: 1.009 ABV: 3.5% IBU: 5

Philly sour Berliner Weiss

OG: 1.030 FG: 1.004 ABV: 3.5% IBU: 6

1.031
1.004
3.5%
6.5
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 kg Weyermann - Bohemian Pilsner Malt1.4 kg Bohemian Pilsner Malt 36.8 2.43 44.4%
1.50 kg Gladfield - Wheat Malt1.5 kg Wheat Malt 38.8 2.13 47.6%
0.25 kg Rice Hulls0.25 kg Rice Hulls 0 0 7.9%
3.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Warrior3 g Warrior Hops Pellet 16.3 Boil 60 min 6.51 100%
3 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
1.50 kg mango pulp Other Secondary 7 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
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
11.6 L Strike 71 °C 66 °C 60 min
8 L mash out Temperature -- 77 °C 10 min
19.6 L Sparge -- 77 °C --
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 12.6
Mash volume with grains 14.7
Grain absorption losses -3.2
Remaining sparge water volume 21.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.6 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates 21.4 L) 24
Estimated amount in fermentor 24
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

Mash then boil for 15 minutes then chill to 40c.

Drop pH to 4.5 and inoculate with Lactobacillus. Maintain temp (40c)

Monitor pH until it reaches 3.5.

Boil for 90 minutes adding hops when required.

Last Updated and Sharing
 
354
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-12-22 19:54 UTC