Sour #1 - Beer Recipe - Brewer's Friend

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Sour #1

175 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Britton
Calories: 175 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Thursday December 20th 2018
1.054
1.007
6.2%
7.6
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb German - Pilsner4.5 lb Pilsner 38 1.6 45%
4.50 lb American - White Wheat4.5 lb White Wheat 40 2.8 45%
0.50 lb American - Munich - Light 10L0.5 lb Munich - Light 10L 33 10 5%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 13.3 Boil at 212 °F 20 min 7.62 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
32 oz Blueberry Acai Goodbelly Other Other 3 days
1.60 lb Vintner's Harvest Tart Cherry Flavor Secondary 0 min.
1.50 lb Vintner's Harvest Tart Cherry Flavor Kegging 0 min.
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Reverse Osmosis
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
3.1 gal Temperature -- 110 °F 15 min
0.6 gal Temperature -- 125 °F 15 min
1.7 gal Temperature -- 150 °F 30 min
2.84 gal Batch Sparge -- 160 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.13 12.5  
Mash volume with grains 3.93 15.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.38 g | 21.5 qt) 5.88 23.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.01 g | 28 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes
  1. Mash and Sparge
  2. boil for 10 minutes
  3. Chill to 110 degrees
  4. add food grade lactic acid to 4.4 - 4.7
  5. Add Goodbelly
  6. Seal kettle with plastic wrap attach heat source and leave at 110
  7. Check 2 days and see tartness, Check pH 3.2-3.5
  8. Boil as usual

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  • Last Updated: 2018-12-21 13:38 UTC