It's Larry Not Lawrence - Beer Recipe - Brewer's Friend

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It's Larry Not Lawrence

116 calories 9.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.25 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 82%
Calories: 116 calories (Per 12oz)
Carbs: 9.2 g (Per 12oz)
Created: Friday July 23rd 2021
1.036
1.005
4.0%
22.1
3.4
n/a
17.73
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Avangard - Pilsner2 lb Pilsner $ 1.37 / lb
$ 2.74 		37.3 1.7 30.8%
2 lb Rahr - White Wheat2 lb White Wheat $ 1.50 / lb
$ 3.00 		39.1 3.2 30.8%
2 lb Mango2 lb Mango - (late fermenter addition) 4.95 0 30.8%
0.50 lb Rice Hulls0.5 lb Rice Hulls $ 3.00 / lb
$ 1.50 		0 0 7.7%
6.50 lbs / $ 7.24
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Yakima Valley Hops - Azacca0.25 oz Azacca Hops $ 3.49 / oz
$ 0.87 		Pellet 11.8 Boil 30 min 13.73 25%
0.75 oz Yakima Valley Hops - Azacca0.75 oz Azacca Hops $ 3.49 / oz
$ 2.62 		Leaf/Whole 11.8 Whirlpool at 190 °F 5 min 8.4 75%
1 oz / $ 3.49
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirfloc Tablet Fining Boil 15 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
$ 7.00 / each
$ 7.00
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 36 B cells required
$ 7.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.55 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
3 gal Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.57 g | 18.3 qt) 4.06 16.3  
Mash volume with grains (equipment estimates 4.93 g | 19.7 qt) 4.42 17.7  
Grain absorption losses -0.56 -2.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.76 g | 15 qt) 3.25 13  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 3 12  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Top off amount 0.03 0.1  
Volume into fermentor 3 12  
Total: 4.06 16.3
Equipment Profile Used: System Default
 
Notes

Mashed in @152
30 Boil

Fermenting at 75 degrees, checking in with Tilt Hydrometer to wait for yeast to be active on the alcohol making side. 1st few days with Philly Sour should be mainly Lactic Acid production. Then will add pureed mango to a hop sock and leave in ferment for 5 to 7 days. Will be bottle condition post 1st fermentation.

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  • Public: Yup, Shared
  • Last Updated: 2021-07-25 16:24 UTC