Funky Blonde Swill

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 70% (brew house)
Source: NRBC
Calories: 122 calories (Per 12oz)
Carbs: 13.9 g (Per 12oz)

Created: Saturday February 18th 2017

Original Gravity:

1.037

Final Gravity:

1.011

ABV (standard):

3.4%

IBU (tinseth):

0.0

SRM (morey):

3.0

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	German - Pilsner4 lb Pilsner	38	1.6	48.5%
3 lb	Flaked Wheat3 lb Flaked Wheat	34	2	36.4%
1 lb	American - White Wheat1 lb White Wheat	40	2.8	12.1%
4 oz	Rice Hulls4 oz Rice Hulls	0	0	3%
8.25 lbs / $ 0.00

Yeast

- -

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med
Optimum Temp:	66 - 72 °F	Starter:	No

Lallemand Abbaye

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	0 - 0 °F	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
62.0 3.0 14.0 58.6 71.4 0.257 +3g gypsum +3g CaCl2 +3ml lactic acid http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=4PPT7JX
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.5 gal		Infusion	--	158 °F	120 min
4.2 gal	HLT ~+4.75 gal	Sparge	--	170 °F	20 min
Starting Mash Thickness: 1.4 qt/lb

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.4 qt/lb	2.89	11.6
Mash volume with grains	3.55	14.2
Grain absorption losses	-1.03	-4.1
Remaining sparge water volume	5.39	21.6
Mash Lauter Tun losses	-0.25	-1
Pre boil volume	7	28
Boil off losses	-1.5	-6
Post boil Volume	5.5	22
Going into fermentor	5.5	22
Total:	8.28	33.1
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 86.4%

Pre-Boil Efficiency N/A

Ending Kettle Efficiency N/A

Brew House: 84% 30 ppg

Wort Volume:

7.5 Gallons

Expected 5.5 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.037
Actual OG: 1.033

Alcohol and Attenuation:

Progress - N/A

Attenuation so far: 78.8%
Current ABV: 3.41%

Amount Packaged:

8.3 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 89
Pints: 66

Latest Brew Log

Date	Days	Event	Gravity	Volume	Updated	Comment
2/25/2017 5:30 PM over 7 years ago	+0	Other			2/20/2021 3:43 AM over 3 years ago	mash in ----------- Decided to try to use a grain bag, since 3.5 gal + 7lbs grain was not enough to cover the normal grain basket valve. Thought it might be easier to clean later, anyway. Doesn't this recipe need to get even more experimental? Used large grain bag inside of grainfather, suspended by 3 large paper clips. I'm pretty sure it's not touching the bottom. Added: + ~0.25 lbs rice hulls (mash was looking VEYR sticky, a la rye experiment) + 1lb malted white wheat, as insurance against low efficiency
2/25/2017 7:34 PM over 7 years ago	+0	Mash Complete	1.031	7.8 Gallons	2/20/2021 3:43 AM over 3 years ago	8gal @ 174F
2/25/2017 11:47 PM over 7 years ago	+0	Brew Day Complete	1.033	7.5 Gallons	2/20/2021 3:43 AM over 3 years ago	I had originally intended this recipe to be for 1.033 wort, so this is definitely a success. Instead of boiling this down to something in the 1.050's for 5 gallons, I decided to add another 1/2 gallon of water @ 80min (along with whirlfloc and yeast nutrient for 7.5 gallons). filled 1 large plastic carboy + 1 small glass carboy small carboy: pitched all "experimental yeast" cultured from whole, unmalted pearl barley purchased from good life. yeast was raised in a 2L starter, swaddled in heating pad on highest setting for 5 days. large carboy: pitched one bag of Wyeast 5335. pitch temperature = 115F I'm going to wait for the temperature to drop into the 70s before pitching the Abbaye yeast.
3/23/2017 3:52 AM over 7 years ago	+26	Sample	1.010		2/20/2021 3:43 AM over 3 years ago	wild yeast version Added 10g Eureka for dry-hopping. Mostly to halt the sourness where it is (moderately sour). Has a nice Belgian aroma.
3/23/2017 3:52 AM over 7 years ago	+26	Sample	1.007		2/20/2021 3:43 AM over 3 years ago	Wyeast L. Buchneri version Smell is very doughy, like a sourdough bread starter. Doesn't smell necessarily unhealthy, though. Taste is very sour. Added 10g Eureka to dry-hop to halt sourness where it is.
4/3/2017 9:46 PM over 7 years ago	+37	Packaged		2.8 Gallons	2/20/2021 3:43 AM over 3 years ago	wild yeast version 2.5oz table sugar expected vols = 2.5 yellow cap FBS = "Funky Blonde Swill (#1)"
5/22/2017 5:03 AM over 7 years ago	+86	Packaged		5.5 Gallons	2/20/2021 3:43 AM over 3 years ago	Bottled the portion that was blended with the rye experiment. Bottle conditioned with 1 quart pineapple juice (4 servings, each with 28g sugar) and 1.1oz table sugar = ~5.1 oz table sugar. Expected vols CO2 = 2.6, but pineapple juice didn't mix well? Possibly just the gums that fell to the bottom? Must keep a watchful eye over this stuff... Result = "Ryenapple Saison"

Notes

Yeasts:

Lallemand Abbaye (2 days on its own)
WY5335 (after yeast is established)

Other notes:
NO HOPS, may add dry hops after souring happens

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Last Updated: 2017-02-25 19:25 UTC

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Funky Blonde Swill