Fresh as a Cucumber - Beer Recipe - Brewer's Friend

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Fresh as a Cucumber

173 calories 19.3 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
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Chris Grimes
Calories: 173 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Thursday January 31st 2019
1.052
1.015
4.9%
26.3
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Belgian - Pilsner6.5 lb Pilsner 37 1.6 55.3%
1 lb Belgian - Unmalted Wheat1 lb Unmalted Wheat 36 2 8.5%
1.50 lb American - Rye1.5 lb Rye 38 3.5 12.8%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 4.3%
0.75 lb American - Aromatic Malt0.75 lb Aromatic Malt 35 20 6.4%
8 oz Honey8 oz Honey 35 2 4.3%
1 lb American - Wheat1 lb Wheat 38 1.8 8.5%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 60 min 18.58 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 15 min 6.45 33.3%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 5 min 1.3 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each cucumbers Water Agt Secondary 7 days
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.45 g | 17.8 qt) 4.9 19.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.11 36.5
Equipment Profile Used: System Default
 
Notes

Cereal Mash of 1lb Sonoran unmalted wheat and 4oz of 6-row
heated to the temp between 136 and 147F
for 20 mins
then let it boil for 25mins till it gets gooey
let it cool down below 155F then throw it in the mash with the rest of the grains for 60mins

I then boiled wort for about 30mins, got it to cool down till it was about 100F
I put it in a carboy, burst some Co2 into it and threw in a cup of greek yogurt which was a starter i made a few days ago

after 30 hours of sitting in a carboy for about 100F
I threw it back in the kettle and fired up a 60min boil and continued with the tossing of the hops

I diced two cucumbers, let them soak in a jar of gin for a couple days

day 7. I threw the cucumbers with 8oz of gin in the secondary

2ND BATCH

I used 2 shots of original good belly and 1/2 of a small Greek yogurt from chobani.

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  • Last Updated: 2020-06-12 16:03 UTC