Non the weisser - Beer Recipe - Brewer's Friend

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Non the weisser

104 calories 10.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Brett Beer
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 75% (brew house)
Source: raiderrob67
Calories: 104 calories (Per 12oz)
Carbs: 10.1 g (Per 12oz)
Created: Monday November 23rd 2015
1.032
1.007
3.2%
3.6
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - Pilsner3 lb Pilsner 37 1.8 50%
3 lb American - White Wheat3 lb White Wheat 40 2.8 50%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 3.63 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz unmilled acidulated malt Other Other 3 min.
 
Yeast
Wyeast - Berliner Weisse Blend 3191
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Sac rest Infusion -- 152 °F 90 min
0.5 gal 3 day sour mash Temperature -- 120 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.89 g | 27.6 qt) 7 28  
Mash volume with grains (equipment estimates 7.37 g | 29.5 qt) 7.48 29.9  
Grain absorption losses -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.89 g | 23.6 qt) 6 24  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 7 28
Equipment Profile Used: System Default
 
Notes

lactobacillus starter:before brewday make a 2 liter starter, cool to 120 F and place in a glass demijohn. add the unmilled malt's to this starter and hold temp as close to 120 as possible for 2-5 day's.test Ph daily until it reach's 3.5. don't let it go lower, brew your main mash on that day. after pulling the grain bag decant the lactobacillus starter into the wort and and let set in a carboy filled to the top. place airlock on and let sit for an additional 2-5 day's. when the Ph of the wort reaches 3.5 proceed with brewday.boil for 15 minutes, add hop's at start of boil. chill wort to pitching temp for yeast and ferment at optimum temp's for yeast.

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  • Last Updated: 2018-07-14 01:20 UTC