Stinger - Beer Recipe - Brewer's Friend

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Stinger

140 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Albatross Brygg
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Saturday February 17th 2018
1.046
1.010
4.8%
6.1
6.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg German - Pilsner2 kg Pilsner 38 2.77 41.2%
2 kg German - Wheat Malt2 kg Wheat Malt 37 3.84 41.2%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 4.37 6.2%
0.30 kg Flaked Wheat0.3 kg Flaked Wheat 34 3.84 6.2%
0.25 kg Rice Hulls0.25 kg Rice Hulls 0 5.2%
4.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 13 Boil 30 min 6.06 100%
5 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Wild Brew Sour Pitch Other Mash 0 min.
0.50 tsp WLN1000 Yeast Nutrient Water Agt Boil 10 min.
0.50 kg Pasjonsfruktpurè Flavor Primary 7 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 263 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
IPA
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
26 L Temperature -- 54 °C 30 min
Temperature -- 66 °C 60 min
Temperature -- 76 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.7
Mash volume with grains 20.9
Grain absorption losses -4.9
Remaining sparge water volume 15
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.6 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates 18.4 L) 23
Estimated amount in fermentor 23
Total: 32.8  
Equipment Profile Used: System Default
 
Notes

Mesk som vanlig. Juster PH til ca 5.4 (7ml melkesyre). Kok så opp ca 10-15 min. Kjøl ned til 40 grader. Senk PH i vørter til 4.5 ved hjelp av melkesyre (ca 10-12 ml). Tilsett lactobacillus (Sour Pitch). Fortreng headspace med CO2 og legg plastfolie over.
La dette stå på 40 grader og surne. Sjekk PH ved gjevne mellomrom. Etter 20-36t bør PH være på 3.2 - 3.5. Stopp surningen 0.2 punkter over det man ønsker, da gjæringen senker PH noe. Sikt mot 3.3-3.4 i PH.

Når ønsket PH er nådd så kok opp vørter og fortsett som vanlig med humletilsetning etc.

Sikt inn mot en pitch rate på 1.5 mill cells / ml / P da lav PH er ekstra påkjenning for gjæren.

Pitch gjær på 17 grader og la stige fritt til 18 grader. Hold 18 grader til stormgjæringen er over. Øk til 19 grader.

0.5kg pasjonsfrukt purè tilsettes etter 7 dager.

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  • Last Updated: 2019-06-19 01:26 UTC