Solariner Weisse - Beer Recipe - Brewer's Friend

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Solariner Weisse

97 calories 9.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.023 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Paliddo
Calories: 97 calories (Per 330ml)
Carbs: 9.4 g (Per 330ml)
Created: Tuesday November 1st 2016
1.032
1.007
3.2%
8.0
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.70 kg Belgian - Pilsner1.7 kg Pilsner 37 2.77 63%
1 kg Flaked Wheat1 kg Flaked Wheat 34 3.84 37%
2.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Hallertau Hersbrucker13 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 8.01 100%
13 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
sorbello
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
2 1 6 0 4 9
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 L protein rest Temperature -- 53 °C 15 min
12 L mash Temperature -- 66 °C 60 min
12 L mash out Temperature -- 78 °C 10 min
20 L sparge Fly Sparge -- 78 °C --
26 L acidificazione Temperature -- 30 °C --
Starting Mash Thickness: 3.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 8.6
Mash volume with grains 10.4
Grain absorption losses -2.7
Remaining sparge water volume (equipment estimates 20.7 L) 22
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 30.6  
Equipment Profile Used: System Default
 
Notes

Dopo il mash bisogna abbassare da 78°c a 30°C ed inoculare i batteri tenendo la temperatura costante. CONTROLLARE IL PH a mash finito e dopo le 18 ore.

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  • Last Updated: 2016-11-20 13:17 UTC