Imperial Citra Dry Hopped Berliner Weisse - Beer Recipe - Brewer's Friend

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Imperial Citra Dry Hopped Berliner Weisse

196 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.22 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Wednesday March 8th 2017
1.060
1.010
6.5%
10.1
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Bohemian Pilsner8 lb Bohemian Pilsner 38 1.9 61%
4 lb German - Wheat Malt4 lb Wheat Malt 37 2 30.5%
8 oz Rice Hulls8 oz Rice Hulls 0 0 3.8%
10 oz German - Acidulated Malt10 oz Acidulated Malt 27 3.4 4.8%
13.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Citra0.75 oz Citra Hops Pellet 11 Boil 10 min 10.08 37.5%
1.25 oz Citra1.25 oz Citra Hops Pellet 11 Dry Hop 7 days 62.5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Wirflock Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
2 g Gypsum Water Agt Mash --
5 g Calcium Chloride Water Agt Mash --
2 g Baking Soda Water Agt Mash --
1 g Epsom Salt Water Agt Mash --
7 each L. Plantarum Other Other --
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 230 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 149 °F 60 min
4.1 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.1 16.4  
Mash volume with grains 5.15 20.6  
Grain absorption losses -1.64 -6.6  
Remaining sparge water volume (equipment estimates 3.69 g | 14.8 qt) 4.01 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.9 g | 23.6 qt) 6.22 24.9  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.11 32.4
Equipment Profile Used: System Default
 
Notes

Mash and sparge, chill to 110 then kettle sour using L. Plantarum
Maintain ambient temp of 100 in fermentation chamber for 24 hours
15 minute boil with hop addition at 10 minutes
Cool and pitch 1l starter of US-05

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  • Last Updated: 2017-08-28 21:07 UTC