Traversare - Beer Recipe - Brewer's Friend

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Traversare

138 calories 8.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 5.75 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 72% (ending kettle)
Rating:
5.00 (1 Review)

Calories: 138 calories (Per 12oz)
Carbs: 8.8 g (Per 12oz)
Created: Wednesday August 24th 2016
1.043
1.003
5.2%
14.1
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 61.1%
3.50 lb American - White Wheat3.5 lb White Wheat 40 2.8 38.9%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Huell Melon4 oz Huell Melon Hops Pellet 7.2 Dry Hop 7 days 80%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Boil 7 min 14.08 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 10 min.
0.50 oz 88% Lactic Acid Water Agt Primary 14 days
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
US-05 Packet
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion -- 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 7.88 31.5  
Mash volume with grains 8.6 34.4  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.5 26  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 5.71 g | 22.9 qt) 5.75 23  
Estimated amount in fermentor 5.75 23  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

Cool down to 100° and transfer to completely sanitized better bottle (that's what I use). If you have a pH meter, drop the pH to 4.2 with 88% lactic acid, if you do not then add roughly a tablespoon.

Add 2 super shots of goodbelly (each are 50 billion units), some people use a half to full carton of the goodbelly drink...I prefer the shots.

Seal up and leave at room temp for 36-48 hours. If it doesn't fall to yeast pitching temp on it's own, chill it using your preferred method (I have added a sanitized bag of ice, also have put in a fridge when I had room).

Pitch yeast and let ferment out. Dry hop after 7 days and dry hop for 7 days.

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  • Last Updated: 2017-07-19 18:44 UTC