Amor de Verano - Beer Recipe - Brewer's Friend

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Amor de Verano

110 calories 9.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 46 liters (ending kettle volume)
Pre Boil Size: 46 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 77% (ending kettle)
Calories: 110 calories (Per 12oz)
Carbs: 9.7 g (Per 12oz)
Created: Friday November 11th 2022
1.034
1.006
3.6%
4.2
2.7
5.3
41,092.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Weyermann - Pilsner2.5 kg Pilsner 36 1.5 35.7%
3.22 kg Bestmalz - BEST Wheat Malt3.22 kg BEST Wheat Malt 37.7 2.2 46%
1 kg Bestmalz - BEST Chit Malt1 kg BEST Chit Malt 23 1.4 14.3%
0.28 kg German - Acidulated Malt0.28 kg Acidulated Malt 27 3.4 4%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34.50 g Yakima Valley Hops - LUPOMAX Mosaic34.5 g LUPOMAX Mosaic Hops Pellet 17.5 Whirlpool at 82 °C 15 min 4.2 100%
34.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.40 kg damasco $ 1,980.00 / kg
$ 8,712.00 		Water Agt Mash 0 min.
$ 8,712.00
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
3 Each
Cost:
$ 4,160.00 / each
$ 12,480.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
1 Each
Cost:
$ 19,900.00 / each
$ 19,900.00
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 32,380.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Agua Angelo
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
32 L Infusion -- 66 °C 60 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.7 L. Suggest reducing initial water volume to 45.4 L and adding 6.3 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 10.5
Mash volume with grains 15.1
Grain absorption losses -7
Remaining sparge water volume 43.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51.7 L) 46
Boil off losses -5.7
Post boil volume (equipment estimates 40.3 L) 46
Hops absorption losses (whirlpool, hop stand) -0.2
Estimated amount in fermentor 45.8
Total: 53.9  
Equipment Profile Used: System Default
 
Notes

-Macerado simple
-Pasteurizar 82°C
-Acidificar 4,5-4,2 con fosforico o lactico

  • Fermentación láctica pitchearlo a 38° y que baje a 35°C
  • Permitir que el ph baje 3,4-3,3. mínimo por 18 hrs
    -Pasteurizar 82°C (Whirpool 82°C por 15)
  • bajar a 38°C y fermentar a 35
  • Agregar voss y ponerle extra nutriente por el entorno acido
  • Agregar fruta minimo 100gr/lt al final de la fermentación

    Fruta: 4,4 kg de pulpa de damasco
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  • Last Updated: 2022-11-11 18:05 UTC