Talk On Indolence - Beer Recipe - Brewer's Friend

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Talk On Indolence

192 calories 19.5 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: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Wednesday November 8th 2017
1.058
1.014
5.9%
6.4
4.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Bohemian Pilsner6 lb Bohemian Pilsner 38 1.9 54.5%
5 lb American - White Wheat5 lb White Wheat 40 2.8 45.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 6.4 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
49 oz Blackberry puree Flavor Primary 0 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.41 g | 13.7 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.91 g | 23.7 qt) 7.5 30  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Kettle Sour:
Adjust ph to 3.5 with lactic acid
Raise to 185 F and hold for 10 minutes (to "sanitize" the wort)
Allow temp to drop to 122 F
Pitch lactobacillus (WLP677)
Blow CO2 over top (or drop in a chunk of dry ice)
Let sit 1-3 days (holding at 110)

96 oz blackberry puree or 12# blackberries

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  • Last Updated: 2019-02-13 20:31 UTC