Fruited Sour Guided Brewing Jan 27 - Beer Recipe - Brewer's Friend

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Fruited Sour Guided Brewing Jan 27

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 45 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Thursday June 8th 2017
1.053
1.013
5.2%
37.3
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Rahr - Standard 2-Row2.5 lb Standard 2-Row 36.8 1.8 40%
2.50 lb Rahr - White Wheat2.5 lb White Wheat 39.1 3.2 40%
0.50 lb Grain Millers - Flaked Oats0.5 lb Flaked Oats 34.6 1.5 8%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 4%
0.50 lb Maltodextrin0.5 lb Maltodextrin - (late boil kettle addition) 39 0 8%
6.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 5.4 Boil 45 min 37.33 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
1 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Lallemand - Sourvisiae
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.6 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 3 7 42 38 27
Mash: 0.8 g Gypsum, 0.8 g CaCl

Sparge: 0.4 g Gypsum, 0.4 g CaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Infusion 162 °F 152 °F 45 min
1 gal Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.52 10.1  
Mash volume with grains 2.98 11.9  
Grain absorption losses -0.72 -2.9  
Remaining sparge water volume (equipment estimates 2.33 g | 9.3 qt) 2.2 8.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.87 g | 15.5 qt) 3.75 15  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 2.75 g | 11 qt) 3.25 13  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.25 g | 13 qt) 2.75 11  
Total: 4.72 18.9
Equipment Profile Used: System Default
"Fruited Sour Guided Brewing Jan 27" Berliner Weisse beer recipe by fermentednj. All Grain, ABV 5.16%, IBU 37.33, SRM 4.58, Fermentables: (Standard 2-Row, White Wheat, Flaked Oats, Acidulated, Maltodextrin) Hops: (Hallertau Mittelfruh) Other: (Whirlfloc, Yeast Nutrient)
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  • Last Updated: 2024-01-27 16:56 UTC