Wheat and Berries experiment - Beer Recipe - Brewer's Friend

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Wheat and Berries experiment

143 calories 13 g 330 ml
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Beer Stats
Method: Extract
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 8 liters (ending kettle volume)
Pre Boil Size: 8 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Saturday July 23rd 2022
1.047
1.009
5.0%
25.6
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Briess - DME Bavarian Wheat1 kg DME Bavarian Wheat 44.6 3 100%
1 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Cascade16 g Cascade Hops Leaf/Whole 7 Boil 30 min 25.61 100%
16 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 33 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
Quick Water Requirements
Water Liters
Water added to kettle 7.4
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 13.8 L) 8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 2.2 L) 8
Estimated amount in fermentor 8
Total: 7.4  
Equipment Profile Used: System Default
 
Notes

1kg Wheat DME added to 8l of water, boiled for 10 minutes, then cooled in submersion bath.

Wort split into two separate demijohns. ~4-5 tbsp of yogurt whey added to each demijohn. Whey drawn from my homemade yogurt (1% milk base).

Important: demijohns filled to brim and "capped" by sanitized plastic (eg. saran wrap) which is held in place by sanitized elastic.

Sour wort kept hot at 115 deg F for 24 hours by immersion in sous vide bath.

Soured wort boiled for 15 minutes with hop additions.

Berries crushed and steeped in 160 deg F water for 15 minutes, then strained and mixed with wort in a carboy.

Wort aerated and yeast powder added directly to wort (no starter required).

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  • Last Updated: 2022-07-24 22:32 UTC