Watermelon Berliner Weisse Kettle Sour - Beer Recipe - Brewer's Friend

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Watermelon Berliner Weisse Kettle Sour

110 calories 11.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 75% (brew house)
Source: logan
Calories: 110 calories (Per 330ml)
Carbs: 11.4 g (Per 330ml)
Created: Sunday December 3rd 2017
1.036
1.009
3.6%
12.4
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg German - Pilsner1.8 kg Pilsner 38 1.6 56.3%
1.40 kg German - Wheat Malt1.4 kg Wheat Malt 37 2 43.8%
3.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Hallertau Hersbrucker14 g Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 4.15 58.3%
10 g Sorachi Ace10 g Sorachi Ace Hops Pellet 11.1 Boil 15 min 8.23 41.7%
24 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 kg Watermelon Flavor Secondary 8 days
 
Yeast
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
16 - 35 °C
Starter:
No
Fermentation Temp:
45 °C
Pitch Rate:
-
safale US-05
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
45 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
mash in Temperature -- 67 °C 60 min
mash out Temperature -- 71 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9.6
Mash volume with grains 11.7
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 21.3 L) 23
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 32.6  
Equipment Profile Used: System Default
 
Notes

so heres my watermelon berliner weisse recipe.
its pretty simple.

mash in and out as usually
but after mash out drop kettle temperature to 45 degrees and with a Ph reader check your Ph (should be at 4.8-5.0) if its higher use some 88% Lactic acid (sparingly) to drop your Ph.

once your Ph reading is right
pitch your ROOM TEMPERATURE lactobacillus (5335) cover with cling film and leave it. (mine took about 16 Hours) check it every 4 or so hours and do a Ph reading. Youre looking for somewhere around the 3.3-3.5 mark.

once pH level is right bring to a boil for 15 minutes and continue onwards like a normal brew (add hops, chill, pitch us-05, ferment)

once primary fermentation is finished rack onto frozen watermelon reduction
and let sit for 8-10 days.


watermelon reduction:(best to do this at least 3 day before racking into secondary) cut, and juice all of the flesh of the watermelon, place all of the juiced liquid and even pits of pulp into a pot and simmer until reduced by half then keep temperature above 88 degrees for 15 minutes. then place in a sterilized container and freeze until needed.

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  • Last Updated: 2017-12-03 07:20 UTC