Pucker Up Baby - Beer Recipe - Brewer's Friend

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Pucker Up Baby

103 calories 8.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.021 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Shane and Jessica Kelley Zymurgy May/June 2014
Calories: 103 calories (Per 12oz)
Carbs: 8.6 g (Per 12oz)
Created: Tuesday May 13th 2014
1.032
1.005
3.4%
5.9
2.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb German - Wheat Malt3 lb Wheat Malt 37 2 50%
3 lb German - Pilsner3 lb Pilsner 38 1.6 50%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Domestic Hallertau0.25 oz Domestic Hallertau Hops Pellet 4.8 Boil 60 min 5.92 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Rice Hulls Other Mash --
 
Yeast
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:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 53 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 2 8  
Mash volume with grains 2.48 9.9  
Grain absorption losses -0.75 -3  
Remaining sparge water volume (equipment estimates 5.51 g | 22.1 qt) 6.51 26  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.51 g | 26 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Kettle sour: mash and run off 6 gallons, heat to 180f for 15 min. Chill to 100-110f Pitch 1 lb uncrushed 2-row. Cover wort with plastic wrap, hold for 1-3 days depending on desired sourness

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  • Last Updated: 2015-05-25 15:32 UTC