Chinookie Wookie Dry Hopped Sour - Beer Recipe - Brewer's Friend

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Chinookie Wookie Dry Hopped Sour

160 calories 13.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Aaron S
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Wednesday May 9th 2018
1.049
1.008
5.3%
3.2
3.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb German - Pilsner5.5 lb Pilsner 38 1.6 55%
3.50 lb American - White Wheat3.5 lb White Wheat 40 2.8 35%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 5 min 3.21 7.7%
1 oz El Dorado1 oz El Dorado Hops Pellet 14.4 Whirlpool at 170 °F 20 min 15.4%
2 oz Chinook2 oz Chinook Hops Pellet 13.1 Whirlpool at 170 °F 20 min 30.8%
2 oz Chinook2 oz Chinook Hops Pellet 13.1 Dry Hop 3 days 30.8%
1 oz El Dorado1 oz El Dorado Hops Pellet 14.4 Dry Hop 3 days 15.4%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 qt Goodbelly Probiotic Other Other 2 days
3.50 g Gypsum Water Agt Mash 1 hr.
4.20 ml Lactic acid Water Agt Mash 1 hr.
3.50 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 190 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
5.3 mash pH

3.85g Gypsum
4.20 ml Lactic Acid
3.5 ml Phosphoric Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.1 gal Infusion -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.63 g | 34.5 qt) 8 32  
Mash volume with grains (equipment estimates 9.43 g | 37.7 qt) 8.8 35.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.61 22.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Volume into fermentor 5.5 22  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

Kettle Soured with Goodbelly (Lacto plantarum)

Pre-acidify wort to 4.5 pH, pitch Lacto and sour for 48 hours or until 3.3-3.4 pH. Boil and add hops, chill and pitch 2 packs US-05.

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  • Last Updated: 2018-10-08 18:58 UTC