Jolly Rancher Green Apple Berliner Weisse - Beer Recipe - Brewer's Friend

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Jolly Rancher Green Apple Berliner Weisse

109 calories 13.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 2 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.009 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Jason Click
Calories: 109 calories (Per 12oz)
Carbs: 13.3 g (Per 12oz)
URL: https://www.youtube.com/watch?v=0DZ2uMJ9mng
Created: Friday March 27th 2015
1.033
1.011
2.9%
6.7
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb American - Pale 2-Row1.5 lb Pale 2-Row 37 1.8 50%
1 lb American - White Wheat1 lb White Wheat 40 2.8 33.3%
8 oz Unmilled American 2 Row (for lacto)8 oz Unmilled American 2 Row (for lacto) - (late boil kettle addition) 0.01 5 16.7%
3 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Hallertau Hersbrucker7 g Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 6.74 100%
7 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb Green Apple Jolly Ranchers Other Secondary --
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 qt mash temp 152 Infusion -- 160 °F 60 min
4 qt this brings mash to 120 degree Temperature -- 72 °F 1 min
add 8 oz of unmilled grain to inoculate -- -- 120 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 1.09 4.4  
Mash volume with grains 1.29 5.2  
Grain absorption losses -0.31 -1.3  
Remaining sparge water volume 6.97 27.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.32 g | 9.3 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume (equipment estimates 7.18 g | 28.7 qt) 2 8  
Estimated amount in fermentor 2 8  
Total: 8.06 32.3
Equipment Profile Used: System Default
 
Notes

Let the collected mash runnings sit at 120 degrees F for about 3 days until it sours. After 3 days, transfer to a boil kettle and boil as normal.


This is a recipe I saw James and Steve do on Basic Brewing Video. The candy portion wasn't part of the recipe. That was a local competion with my Local Home Brew Club

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  • Last Updated: 2015-03-27 16:04 UTC