Bahrainer Weisse - Beer Recipe - Brewer's Friend

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Bahrainer Weisse

97 calories 10.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 11.4 liters (fermentor volume)
Pre Boil Size: 11.9 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Petter F
Calories: 97 calories (Per 330ml)
Carbs: 10.1 g (Per 330ml)
URL: https://forum.norbrygg.no/threads/nm-15-bahrainer-weisse-petter-fornes.27733/
Created: Tuesday January 19th 2016
1.032
1.008
3.2%
0.8
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1,000 g German - Pilsner1000 g Pilsner 38 2.77 64%
500 g German - Wheat Malt500 g Wheat Malt 37 3.84 32%
63 g German - Acidulated Malt63 g Acidulated Malt 27 7.58 4%
1,563 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.15 g Hallertau Mittelfruh4.15 g Hallertau Mittelfruh Hops Pellet 3.75 Mash 0 min 0.82 100%
4.15 g / $ 0.00
 
Yeast
White Labs - Belgian Sour Mix WLP655
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med/Low
Optimum Temp:
27 - 29 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table sugar       CO2 Level: 2.9 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.9 L Mash in Decoction -- 55 °C 10 min
Decoction -- 63 °C 60 min
Add dec. back to reach this temp. Decoction -- 69 °C 10 min
Mash out Decoction -- 77 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 3.9
Mash volume with grains 4.9
Grain absorption losses -1.6
Hops absorption losses (mash) -0
Remaining sparge water volume (equipment estimates 10 L) 10.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.4 L) 11.9
Boil off losses  
Post boil Volume 11.4
Going into fermentor 11.4
Total: 14.4  
Equipment Profile Used: System Default
 
Notes

Sourdough blend 12.5 ml/L

Enkel dekoksjonsmesk med 10 liter vann og 1/2 ts CaCl2

  • Innmesk 55° i 10 min
  • Ta av tykk dekoksjon (ca. 1/3) som varmes rolig opp til 70° med humle tilsatt.
  • Hold dekosjon 10 min
  • Dekosjon varmes rolig opp til kok og kokes i ca. 15 min.
  • Dekosjon blandes tilbake for å heve temp i vørter til 69.

    63° i 60 min,
    69° i 10 min
    77° i 10 min

  • Skylle med 10 L vann, 80° (pH-justert).
  • Varme opp vørter til 98°, så nedkjøling til romtemperatur.
  • Pitche 0.125 dl surdeig/l vørter, belufte.
  • Romtemperatur i 5 uker.
  • Karbonere på flaske med 8 g/l sukker.
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  • Last Updated: 2016-12-23 17:02 UTC