Rhubarb B.W. White Wine Barrel - Beer Recipe - Brewer's Friend

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Rhubarb B.W. White Wine Barrel

118 calories 11.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 5 min
Batch Size: 31 gallons (fermentor volume)
Pre Boil Size: 50 gallons
Post Boil Size: 31 gallons
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 100% (brew house)
Source: Mason
Calories: 118 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Wednesday April 28th 2021
1.036
1.008
3.7%
0.0
2.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb German - Pilsner15 lb Pilsner 38 1.6 50%
15 lb German - Wheat Malt15 lb Wheat Malt 37 2 50%
30 lbs / $ 0.00
 
Yeast
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 371 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-
47 6 16 21 51 0
+12g Gypsum to bring SO4 to 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 31.13 gal (124.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 19.13 gal (76.5 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.65 gal (54.6 qt). Suggest reducing strike water volume to 9.6 gal (38.4 qt) and adding 1.65 gal (6.6 qt) sparge/top-off. 11.25 45  
Strike water volume at mash thickness of 1.5 qt/lb 11.25 45  
Mash volume with grains 13.65 54.6  
Grain absorption losses -3.75 -15  
Remaining sparge water volume (equipment estimates 23.88 g | 95.5 qt) 42.75 171  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 31.13 g | 124.5 qt) 50 200  
Boil off losses -0.13 -0.5  
Post boil Volume 31 124  
Going into fermentor 31 124  
Total: 54 216
Equipment Profile Used: System Default
 
Notes

After Short Boil Chill to 85 and add Lactic acid to bring pH down to 4.2. Kettle sour for 24 hrs. with Lacto (WLP677). Lower to 65-68, pitch Yeast. Dry hop if desired, German Noble Hops (Tettnang, Saaz, Hallertau.) After 2 weeks, mash in Rhubarb and Pasteurize @ 160 for 15 mins. Let sit 2 weeks. Barrel age in a Lightly Toasted White Wine Barrel 4-6 months min.

Not sure why my maths off, I have the hand written work and will bring to class with me. I got different OG/FG and ABV #'s!

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  • Last Updated: 2021-04-28 22:42 UTC