Miami Weisse - Beer Recipe - Brewer's Friend

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Miami Weisse

149 calories 15.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 20 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Schlenkerla on HBT
Calories: 149 calories (Per 12oz)
Carbs: 15.9 g (Per 12oz)
URL: https://www.brewersfriend.com/homebrew/recipe/link/263005
Created: Tuesday July 4th 2017
1.045
1.012
4.4%
19.8
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Pilsner6.5 lb Pilsner 37 1.8 56.5%
4 lb Canadian - Pale Wheat4 lb Pale Wheat 36 2 34.8%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Mosaic0.35 oz Mosaic Hops Pellet 12.5 Boil 20 min 9.27 7%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 5 min 8.72 20%
1.50 oz Mount Hood1.5 oz Mount Hood Hops Leaf/Whole 4.8 Hopback at 170 °F 15 min 1.8 30%
0.65 oz Mosaic0.65 oz Mosaic Hops Pellet 12.5 Dry Hop 8 days 13%
1.50 oz Mount Hood1.5 oz Mount Hood Hops Leaf/Whole 4.8 Dry Hop 3 days 30%
5 oz / $ 0.00
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 191 B cells required
Lactobacillus
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 191 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt 167 strike for Sachrification step Infusion -- 155 °F 60 min
18 qt 175 strike Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 3.88 15.5  
Mash volume with grains 4.8 19.2  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.41 g | 17.7 qt) 4.81 19.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.4 qt) 7 28  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 6.06 24.2  
Hops absorption losses (hopback) -0.06 -0.2  
Going into fermentor 6 24  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

Also use lacto culture for kettle sour. 4 Pro-biotic tabs (30 billion cells each) straight into kettle. In kettle at 90F for 6-24 hours. PH should drop from mid 5s to 3.5-3.75 and may take longer if temp is allowed to drop to ambient



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  • Last Updated: 2017-10-26 22:12 UTC