Sorachi Weisse - Beer Recipe - Brewer's Friend

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Sorachi Weisse

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 1.1 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: James Kew
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Tuesday September 6th 2016
1.053
1.012
5.4%
17.9
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb German - Pilsner1 lb Pilsner 38 1.6 50%
1 lb American - White Wheat1 lb White Wheat 40 2.8 50%
2 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 17.88 25%
0.25 oz Sorachi Ace0.25 oz Sorachi Ace Hops Pellet 11.1 Aroma 0 min 25%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 11.1 Dry Hop 7 days 50%
1 oz / $ 0.00
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Cane sugar       Amount: 1 oz      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 qt strike at 163F Infusion -- 153 °F 60 min
3 qt 48-hour sour mash at 90F-120F Temperature -- 105 °F --
3 qt mash out Temperature -- 165 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 0.75 3  
Mash volume with grains 0.91 3.6  
Grain absorption losses -0.25 -1  
Remaining sparge water volume (equipment estimates 2.37 g | 9.5 qt) 1.25 5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.62 g | 10.5 qt) 1.5 6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 1.1 4.4  
Going into fermentor 1.1 4.4  
Total: 2 8
Equipment Profile Used: System Default
 
Notes

Based on Beer Craft Wheat Beer recipe p88

  • various sour mash information on the internet
  • inspiration from Fieldworks’ Citra Weisse

    After mashing, ice (est. 0.25 qt) to cool to 120F
    Add 0.5 lb unmilled 2-row to inoculate with natural lactobacillus
    Cover surface with plastic wrap to exclude oxygen
    Maintain at 90F-120F for 48h

    A half-vial of yeast is sufficient, although a little slow-starting; would probably use a dry yeast next time.
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  • Last Updated: 2016-09-06 06:05 UTC