2015 Berliner Wiesse Sour Mash - Beer Recipe - Brewer's Friend

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2015 Berliner Wiesse Sour Mash

104 calories 10.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Jason Rosenberger
Calories: 104 calories (Per 12oz)
Carbs: 10.1 g (Per 12oz)
Created: Sunday October 4th 2015
1.032
1.007
3.3%
5.4
2.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb German - Pilsner3 lb Pilsner 38 1.6 50%
3 lb German - Wheat Malt3 lb Wheat Malt 37 2 50%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 5.43 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Irish Moss Fining Boil 15 min.
0.10 tsp Calcium Choride Water Agt Mash 0 min.
0.10 tsp Magnesium Sulphate Water Agt Mash 0 min.
3 ml Lactic Acid 88% Water Agt Mash 0 min.
12 ml Lactic Acid 88% Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal DI water Infusion -- 150 °F 60 min
5.93 gal add after sour mash Sparge -- 170 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.26 g | 37 qt) 8.5 34  
Mash volume with grains (equipment estimates 9.74 g | 39 qt) 8.98 35.9  
Grain absorption losses -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.26 g | 33 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Initial Mash is 2 gallons of DI water with full grain bill in BIAB bag. 0.1 tsp of CaCl, 0.1 tsp of MgSO4, 3mL of 88% lactic acid. Cal mash pH is 5.35.
Mash for 60 minutes then add additional 12 mL of lactic acid-- approx. mash pH will lower to 4.25. Tie bag, move kettle to hot box set at 100F. Allow to cool to 110F, then add 0.5 pounds of crushed pils malt to mash, cover with plastic wrap, and allow to sit at 100 F for 24 hours.
After sour mash complete, add remaining 5.9 gallons of DI water and remove bag, boil for 90 minutes, finish as normal.

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  • Last Updated: 2015-10-04 18:23 UTC