“It’s All Mine So Keep Back” - Beer Recipe - Brewer's Friend

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“It’s All Mine So Keep Back”

104 calories 11.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 80% (brew house)
Source: http://goo.gl/25RPim
Rating:
5.00 (1 Review)

Calories: 104 calories (Per 330ml)
Carbs: 11.1 g (Per 330ml)
URL: http://goo.gl/25RPim
Created: Thursday February 12th 2015
1.034
1.009
3.4%
10.3
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 kg German - Wheat Malt1.4 kg Wheat Malt 37 2 48.3%
1.50 kg American - Pilsner1.5 kg Pilsner 37 1.8 51.7%
2.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Hallertau Hersbrucker28 g Hallertau Hersbrucker Hops Pellet 4 First Wort 0 min 10.25 100%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
680 g Sour Cherries Flavor Primary --
 
Yeast
Wyeast - Berliner Weisse Blend 3191
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 60 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 8.7
Mash volume with grains 10.6
Grain absorption losses -2.9
Remaining sparge water volume (equipment estimates 21.9 L) 23.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 32.3  
Equipment Profile Used: System Default
 
Notes

Mash in at 150°F (60°C) and hold for 60 minutes. Rack fermented beer on to cherries.
Primary fermentation for 15 days at 70°F (20°C) in glass.

Secondary fermentation for 10 days at 70°F (20°C) in glass.

Tertiary fermentation for 30 days on fruit at 70°F (20°C) in glass.

Forced CO2 to carbonate (3 vol.).



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  • Last Updated: 2015-03-09 21:56 UTC