Berliner Weisse- Full Sour Mash - Beer Recipe - Brewer's Friend

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Berliner Weisse- Full Sour Mash

159 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 45 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 159 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Tuesday July 1st 2014
1.048
1.013
4.5%
6.3
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 lb American - Pale 2-Row2.25 lb Pale 2-Row 37 1.8 50%
2.25 lb American - White Wheat2.25 lb White Wheat 40 2.8 50%
4.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 4 Boil 45 min 6.3 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 lb rice hulls Other Mash --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.25 qt SOUR MASH -- -- 152 °F 45 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 1.41 5.6  
Mash volume with grains 1.77 7.1  
Grain absorption losses -0.56 -2.3  
Remaining sparge water volume (equipment estimates 3.54 g | 14.2 qt) 2.91 11.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.13 g | 16.5 qt) 3.5 14  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 4.31 17.3
Equipment Profile Used: System Default
 
Notes

Starting at 152deg for 45 min. 1.25qts/LB

Cool to below 120deg.Add 1/4# raw grain. Sour everything 3 days @110deg w/plastic wrap and CO2 blanket on surface.(final pH was 3.7-I'd say 8/10 for sourness)

Batch Sparge(170deg) to collect total pre-boil Vol.
Proceed with boil as normal.
Used a full pkt of yeast to give an advantage against the harsh pH

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  • Last Updated: 2014-08-08 18:22 UTC