Villanella - Beer Recipe - Brewer's Friend

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Villanella

189 calories 15.7 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: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 189 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Wednesday May 1st 2019
1.058
1.009
6.5%
34.1
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pilsner9 lb Pilsner 37 1.8 64.3%
1 lb American - Red Wheat1 lb Red Wheat 38 2.5 7.1%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 14.3%
2 lb German - Acidulated Malt2 lb Acidulated Malt 27 3.4 14.3%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Leaf/Whole 12.5 Whirlpool 0 min 34.05 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Lactose Other Boil 15 min.
3 lb Blackberries Flavor Secondary 5 days
3 each Vanilla Beans Flavor Secondary 5 days
0.50 lb Lactose Other Bottling 7 days
0.50 lb Blackberries Flavor Whirlpool 0 min.
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
2 tsp CaCl
.25 tsp Gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.6 gal Sparge -- 160 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.08 g | 36.3 qt) 9.5 38  
Mash volume with grains (equipment estimates 10.2 g | 40.8 qt) 10.62 42.5  
Grain absorption losses -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Volume into fermentor 5.5 22  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes


Non-fat Greek unpasteurized yogurt (Greek Gods)
Make yogurt starter 24 hours advance
Sour beer before adding hops
Ph-4.5 pre boil (will drop below 4 post kettle sour)
Check pre-boil gravity, add sugar if need more fermentables
Purge with co2 and cover kettle with plastic wrap
Add lactic acid if needed. Check pH pre boil and post kettle sour
Pre boil mash water to drive off O2
1st boil 10-15 min (pre sour) 2nd boil 60 min (post sour)
~120F for kettle sour (dropped to 98)
Lactose??
Allow frozen fruit to thaw to fermentor temp before adding
Thaw and refreeze fruit for best cell breakdown
Add blackberries at whirlpool (<180)
Add purée during primary fermentation on days 3 -5 (75% primary 25% secondary)

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  • Public: Yup, Shared
  • Last Updated: 2019-05-01 16:49 UTC