Soak Town Sour Berliner Weisse - Beer Recipe - Brewer's Friend

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Soak Town Sour Berliner Weisse

104 calories 9.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 10 gallons (ending kettle volume)
Pre Boil Size: 11 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 104 calories (Per 12oz)
Carbs: 9.3 g (Per 12oz)
Created: Sunday April 17th 2016
1.032
1.006
3.4%
4.5
2.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pale Wheat6 lb Pale Wheat 39 1.5 50%
6 lb German - Pilsner6 lb Pilsner 38 1.6 50%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz German tettnanger0.5 oz German tettnanger Hops Pellet 3.9 Boil 60 min 4.46 100%
0.50 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Where da Funk? OYL-210
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Very Low
Optimum Temp:
68 - 80 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force carb       CO2 Level: 16 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Sparge -- 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.27 gal (49.08 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.27 gal (1.08 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 3.75 15  
Mash volume with grains 4.71 18.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume 9 36  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.27 g | 49.1 qt) 11 44  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 8.73 g | 34.9 qt) 10 40  
Estimated amount in fermentor 10 40  
Total: 12.75 51
Equipment Profile Used: System Default
 
Notes

5.4pH pre boil
1.028 gravity

30 ml lactic acid added preboil to drop ph then
wYeast Lactobacillus 5335 at 6pm 2/10/18

2/11/18 3pm
Keg #1 3.9pH
Keg #2 4.02 pH

2/12/18 combined 4.0
Added 1.5 gal water to 11 gal total

Added 45ml lactic acid. pH 3.31

OG 1.032

Then Omega where da funk Brett Blend #1

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  • Last Updated: 2018-02-13 02:11 UTC