Snurt - Beer Recipe - Brewer's Friend

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Snurt

Created: Tuesday January 19th 2016
115 calories 10.3 g 330 ml
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)
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

Batch Performance
Efficiency:
Conversion: 72.3%
Pre-Boil: 56% 20.9 ppg
Ending Kettle Efficiency N/A
Brew House: 49% 18.3 ppg
Wort Volume:
10 Liters
  • Expected 12 Liters of fermentable wort.
  • Adjust your equipment profile and calibrate your equipment to dial this in.
  • Expected OG: 1.038
  • Actual OG: 1.030
Alcohol and Attenuation:
ABV: 2.1%
  • Apparent Attenuation: 53.3%
  • Actual FG: 1.014
  • Calories per 330ml 115 calories
  • Carbohydrates per 330ml 10.3 g
Amount Packaged:
9.8 Liters
Great job! You get to enjoy the equivalent of:
  • 12oz bottles: 28
  • 1/2L bottles: 20
  • Pints: 21
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
1/28/2016 3:06 PM
over 8 years ago
-3 Mash Complete 1.028 15 Liters 2/20/2021 3:43 AM
over 3 years ago
1/28/2016 3:08 PM
over 8 years ago
-3 Pre-Boil Gravity 1.029 11.8 Liters 2/20/2021 3:43 AM
over 3 years ago
1/28/2016 6:23 PM
over 8 years ago
-3 Other   2/20/2021 3:43 AM
over 3 years ago
Infected with 70 whole malt and left on 49ºC until PH is down to about 3.5
1/29/2016 9:20 PM
over 8 years ago
-2 Other   2/20/2021 3:43 AM
over 3 years ago
+28t. Vørter 59°C og ikke 49. For vatm og redd lacto. Kan ha dødd. PH 4.40, ned fra 4.7. Kjøler ned til 40-tallet og hiver inn litt mere hel malt.
1/31/2016 2:57 PM
over 8 years ago
+0 Other   2/20/2021 3:43 AM
over 3 years ago
+72t 48t etter vi senket temperatur til 40-talley og tilsatte ca 100 hel malt. Nå er PH nede på 3.28. Perfekt. La oss koke den opp
1/31/2016 5:25 PM
over 8 years ago
+0 Brew Day Complete 1.030 10 Liters 2/20/2021 3:43 AM
over 3 years ago
2/2/2016 5:18 PM
over 8 years ago
+2 Sample 1.015   2/20/2021 3:43 AM
over 3 years ago
Syyyyrlig
2/10/2016 10:40 PM
over 8 years ago
+10 Sample 1.015   2/20/2021 3:43 AM
over 3 years ago
PH 3.17 - flaskeklar
2/12/2016 7:17 PM
over 8 years ago
+12 Fermentation Complete 1.014   2/20/2021 3:43 AM
over 3 years ago
2/12/2016 7:18 PM
over 8 years ago
+12 Packaged 9.8 Liters 2/20/2021 3:43 AM
over 3 years ago
2/17/2016 8:20 PM
over 8 years ago
+17 Tasting Note   2/20/2021 3:43 AM
over 3 years ago
Ferdig. Ren syrlighet. 3.17 er litt for lavt. Har villet neste gang stoppe høyere. La oss sikte på PH 3.30
 
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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  • Last Updated: 2016-04-03 18:29 UTC