Sour Citra Berliner - Beer Recipe - Brewer's Friend

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Sour Citra Berliner

81 calories 7.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 37.85 liters (fermentor volume)
Pre Boil Size: 39.5 liters
Pre Boil Gravity: 1.019 (recipe based estimate)
Efficiency: 40% (brew house)
Source: Beerandbrewing modified
Calories: 81 calories (Per 330ml)
Carbs: 7.2 g (Per 330ml)
Created: Saturday March 10th 2018
1.027
1.005
3.0%
13.8
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pale Wheat2 kg Pale Wheat 39 1.5 29.4%
1 kg German - Acidulated Malt1 kg Acidulated Malt 27 3.4 14.7%
3 kg German - Pilsner3 kg Pilsner 38 1.6 44.1%
0.80 kg Cane Sugar0.8 kg Cane Sugar - (late boil kettle addition) 46 0 11.8%
6.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 11 Boil 15 min 13.77 100%
1 oz / $ 0.00
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 194 B cells required
5 gallons get US-05, 5 gallons get WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 194 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45 16 10 79 64 26
+ 1tsp of citric acid
+2g baking soda
+9g CaCl
+9g MgSO4
+9g gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
38 L Sparge -- 63 °C 90 min
Add WLP677 and circulate until sour Temperature -- 46 °C 90 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18
Mash volume with grains 22
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 27.8 L) 28.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 38.9 L) 39.5
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 37.9
Going into fermentor 37.9
Total: 46.4  
Equipment Profile Used: System Default
 
Notes

Mash at 149°F (63°C) for 90 minutes, drain, and sparge to yield 11 gallons (36l). Transfer to boil kettle.

Boil for 15 minutes while circulating through cooling coil the entire boil (to sanitize it). Cool to 46C.

Pitch WLP677 while circulating gently at 46C. Allow to sour. Check every 24 hours for tartness (not sure how, need to find a way to sample).

Boil for 15 minutes while circulating through chiller to sanitize it, adding hops, sugar, and fermcap at the start of the boil.

Transfer to 2 cornys through chiller. Oxygenate with the aquarium pump thing.

Prepare starters with stir plate/heater and pitch one with WLP029 and one with US-05. Oxygenate with the aquarium pump thing.

Ferment at 65°F (18°C) under pressure with regulators set to 0PSIG (wide open) for first 24/48 hours, then set regulator to 40 PSIG for carbonation.



pitched 2x us-05 at 31c, ferment under pressure at 15psig at 19C -- reading was 7 at 26.1c

circulate remaining sour at 46C, starting at 8:00PM on 3/17

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  • Last Updated: 2018-03-17 11:43 UTC