lazy sour 2 - Beer Recipe - Brewer's Friend

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lazy sour 2

127 calories 12 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: 6.5 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 127 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created: Saturday May 4th 2019
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OG: 1.037 FG: 1.008 ABV: 3.8% IBU: 10

1.039
1.008
4.0%
8.1
3.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb German - Floor-Malted Bohemian Pilsner3.5 lb Floor-Malted Bohemian Pilsner 38 1.8 50%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 21.4%
1.50 lb German - Vienna1.5 lb German - Vienna 37 4 21.4%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 7.1%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - CZ Saaz0.5 oz CZ Saaz Hops Pellet 3.2 Boil 30 min 4.94 20%
2 oz Hallertau Blanc2 oz Hallertau Blanc Hops Pellet 9.2 Boil 1 min 3.19 80%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 5 min.
1.80 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2.20 g Gypsum Water Agt Mash 0 min.
3 ml Lactic acid Water Agt Mash 1 hr.
12 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 152 B cells required
Bootleg Biology - BBXNPA - NEEPAH Blend
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 152 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.75 Volumes
 
Target Water Profile
Yellow Balanced (Brun' Water)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45 1 12 50 55 12
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Infusion -- 154 °F 60 min
3.5 gal Sparge -- 168 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.06 12.3  
Mash volume with grains 3.62 14.5  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 5.16 g | 20.6 qt) 4.56 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.6 22.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.6 g | 22.4 qt) 5.5 22  
Total: 7.63 30.5
Equipment Profile Used: System Default
"lazy sour 2" Berliner Weisse beer recipe by Barter & Trade. All Grain, ABV 4.03%, IBU 8.13, SRM 3.31, Fermentables: (Floor-Malted Bohemian Pilsner, White Wheat, German - Vienna, Flaked Oats) Hops: (CZ Saaz, Hallertau Blanc) Other: (Whirlfloc, Calcium Chloride (dihydrate), Gypsum, Lactic acid)
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  • Last Updated: 2020-03-16 18:40 UTC