Catharina Sour - Mango - Beer Recipe - Brewer's Friend

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Catharina Sour - Mango

121 calories 10.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: KLeber Pazeto
Rating:
4.00 (1 Review)

Calories: 121 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)
Created: Friday May 11th 2018
1.040
1.007
4.4%
7.7
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Belgian - Wheat2 kg Wheat 38 1.8 50%
2 kg German - Pilsner2 kg Pilsner 38 1.6 50%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Blanc7 g Blanc Hops Pellet 8 First Wort 0 min 7.73 100%
7 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Malte pilsen (kettle sour) Other Other 36 hr.
2.40 kg purê de Manga palmer Other Secondary 5 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 172 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 66 °C --
10 L Sparge -- 77 °C 10 min
Quick Water Requirements
Water Liters
Total strike volume 30.9
Mash volume with grains 33.5
Grain absorption losses -4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates 20.3 L) 23
Estimated amount in fermentor 23
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

Após o Mashout ferver o mosto por 5 minutos e resfriar a ambiente.
Corrigir o pH da mostura após o resfriamento para 4,5 com ácido lático.
Corrigir a temperatura para 45ºC e colocar 500g malte pilsen na panela borbulhar CO2 para eliminar o O2.
Lacrar a panela e acompanhar a acidificação até o pH 3.4.(kettle sour)
Fervura 60 min normal e pau na maquina.

Colocar 2,4kg de purê de manga palmer filtrado no final da fermentação primaria.

Acidificação com lactobacilos do malte (500g) @45ºC com 30hs chegou no ph 3.25.
Aroma ficou bem limpo sem indicação de contaminação.
Não houve formação do biofilme.
Foi levado 22l para o fermentador.

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  • Public: Yup, Shared
  • Last Updated: 2018-06-13 19:53 UTC