Snurt - Beer Recipe - Brewer's Friend

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Snurt

115 calories 10.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 17.6 liters
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Internet
Calories: 115 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)
Created: Tuesday January 19th 2016
1.038
1.007
4.1%
5.9
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1,080 g American - Pale 2-Row1080 g Pale 2-Row 37 3.31 55.1%
700 g German - Wheat Malt700 g Wheat Malt 37 3.84 35.7%
180 g German - Rye180 g Rye 38 7.84 9.2%
1,960 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Hallertau Mittelfruh12 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 5.87 100%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Yeast nutrition Other Boil 15 min.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 66 °C 60 min
Rest for about 3 days to wanted sourness -- -- 45 °C --
Add about 100g whole pale malt -- -- 45 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 5.9
Mash volume with grains 7.2
Grain absorption losses -2
Remaining sparge water volume (equipment estimates 10.5 L) 14.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.5 L) 17.6
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 12
Going into fermentor 12
Total: 20.5  
Equipment Profile Used: System Default
 
Notes
  • 66.5 deg C for about and hour.
  • Lower mash temperature to 49 deg.
  • Add about 100g uncrushed pale malt. This contain lactobacillius bacteria.
  • To avoid exposure to oxygen is it best to tranfeere wort to a container with oxygen trap and make sure to filled all the way up.
  • Keep it there for about two to three days. This allow the lacto bacteria to grow, souring the wort.
  • Sample PH with a PH meter give you better control.
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  • Public: Yup, Shared
  • Last Updated: 2016-04-03 18:29 UTC