Greetings from Majors Backyard - Beer Recipe - Brewer's Friend

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Greetings from Majors Backyard

104 calories 9.3 g 16 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.41 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 104 calories (Per 16oz)
Carbs: 9.3 g (Per 16oz)
Created: Sunday July 24th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.12 lb Briess - Pilsen Malt 2-Row3.12 lb Pilsen Malt 2-Row $ 1.76 / lb
$ 5.49 		37 1.2 29.1%
3.12 lb Briess - Wheat Malt, White3.12 lb Wheat Malt, White $ 1.06 / lb
$ 3.31 		39.1 2.5 29.1%
2 lb Pineapple2 lb Pineapple - (late fermenter addition) 5.85 0 18.6%
1 lb Orange juice1 lb Orange juice - (late fermenter addition) 4.8 0 9.3%
0.50 lb Lime juice0.5 lb Lime juice - (late fermenter addition) 0.45 0 4.7%
1 lb Pomegranate1 lb Pomegranate - (late fermenter addition) 5.2 0 9.3%
10.74 lbs / $ 8.80
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Huell Melon1 oz Huell Melon Hops Pellet 7.2 Boil 5 min 5.45 100%
1 oz / $ 0.00
 
Yeast
Lallemand - WILDBREW™ SOUR PITCH
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
86 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.34 9.4  
Mash volume with grains 2.84 11.4  
Grain absorption losses -0.78 -3.1  
Remaining sparge water volume (equipment estimates 5.1 g | 20.4 qt) 6.1 24.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.41 g | 25.7 qt) 7.41 29.6  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 6 g | 24 qt) 7 28  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7 g | 28 qt) 6 24  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

Kettle sour at 95 °F with lactobacillus for 24-72 hours, then 15 minute boil, then ferment with US-05 at 64°F till done.

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  • Last Updated: 2022-07-26 22:20 UTC