13/14 Wheat Sour and Pilsner LC - Beer Recipe - Brewer's Friend

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13/14 Wheat Sour and Pilsner LC

200 calories 7.5 g 500 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 37 liters (fermentor volume)
Pre Boil Size: 45 liters
Post Boil Size: 37 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 46% (brew house)
Calories: 200 calories (Per 500ml)
Carbs: 7.5 g (Per 500ml)
Created: Friday September 15th 2023
1.045
0.998
6.1%
22.4
3.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Wheat Malt4 kg Wheat Malt 37 2 41.7%
4 kg German - Bohemian Pilsner4 kg Bohemian Pilsner 38 1.9 41.7%
350 g German - Acidulated Malt350 g Acidulated Malt 27 3.4 3.6%
1,000 g Cane Sugar1000 g Cane Sugar 46 0 10.4%
240 g Dry Malt Extract - Light240 g Dry Malt Extract - Light 42 4 2.5%
9,590 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer - Citra20 g Citra Hops Pellet 11.9 Boil 60 min 18.38 39.2%
20 g Citra20 g Citra Hops Pellet 11 Boil 5 min 3.39 39.2%
11 g Saaz11 g Saaz Hops Pellet 3.5 Boil 5 min 0.59 21.6%
51 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
9 g Gypsum Water Agt Mash 1 hr.
2 each White Labs - Ultra-Ferm WLN4100 Other Primary 0 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (custom):
105%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 145 B cells required
Mangrove Jack - Kveik Yeast M12
Amount:
1 Each
Cost:
Attenuation (custom):
105%
Flocculation:
High
Optimum Temp:
20 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 145 B cells required
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (custom):
105%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 145 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.05 L Strike 73 °C 67 °C 60 min
27 L Fly Sparge 65 °C 75 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 25.1
Mash volume with grains 30.6
Grain absorption losses -8.4
Remaining sparge water volume (equipment estimates 26.4 L) 28.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.8
Pre boil volume (equipment estimates 43 L) 45
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 37
Going into fermentor 37
Total: 53.5  
Equipment Profile Used: System Default
 
Notes

Double batch split in two:

1: Straight wheat pilsner fermented with w-34/70
2: Wheat sour pale ale fermented with Philly Sour and M12 Kveik (harvested and dried from previous batch)

No blueberry or lingonberry added.

Tested 100ml of sour beer with small amount of lingonberry. Lactic acid precipitated as calcium lactate, so I skipped the berries altogether.

Made a "dashi" of a mix of dried seaweed and some dried chanterelles and added to the sour beer to give it more body and character.

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  • Last Updated: 2023-12-06 15:00 UTC