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Social Distart

130 calories 11.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Peter Purins
Calories: 130 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Wednesday September 4th 2019
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OG: 1.050 FG: 1.009 ABV: 5.4% IBU: 9

1.043
1.008
4.7%
9.5
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 kg American - Pilsner2.25 kg Pilsner 37 1.8 50%
2.25 kg German - Wheat Malt2.25 kg Wheat Malt 37 2 50%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Hallertau Tradition (Germany)28 g Hallertau Tradition (Germany) Hops Pellet 5.9 Boil 15 min 9.48 100%
28 g / $ 0.00
 
Yeast
Lallemand - LalBrew NovaLager™
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
10 - 20 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.18 bar       Temp: 20 °C       CO2 Level: 2.75 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Steeping 67 °C 67 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.4
Mash volume with grains 19.4
Grain absorption losses -4.5
Remaining sparge water volume 15
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 20.2 L) 24
Estimated amount in fermentor 24
Total: 31.4  
Equipment Profile Used: System Default
 
Notes

Pre-boil 1.036
OG 1.042

Yeast pitched 4/18/2020

FG
Ale side: 1.009
Sour side:



5/30/2020
Pre-boil: 1.036

OG: 1.042

Ale side
FG: 1.005
pH: 4.15

Sour side: 1.009
pH: 3.27

Transfer to secondary, add 8oz blackberry craft purée

FG: 1.006-1.007
pH: 3.31-3.34

Transfer to keg, add 3oz blackberry craft purée


6/28/2020
Pre-boil: 1.040

Kettle sour: lactobacillus brevis addition.

PH @ 10:00am 7/1/2020 3.44-3.48

OG: 1.044-1.046

Yeast pitched 7/1/2020 22:30

7/9/2020

FG:1.009
pH: 3.34-3.38

Transfer to secondary, add 3lb vintner’s harvest blackberry purée.

Add 9oz Amoretti blackberry craft puree

pH: 3.31-3.34



Brew date: 3/9/2021
Mash ph: 5.25-5.31

Pre-boil: 1.046-1.047

Added 8oz table sugar for increased glucose

45 minute boil, hop addition at final 15 minutes

OG: 1.055 @ 6 gallons

Yeast pitched 3/10/2021 @ 10:00
Ferm temp: 75C

FG: 1.011
pH: 3.54




7/16/2021
Mash and kettle sour
Added one carton blackberry pomegranate good belly

Pre-boil: 1.043
pH: 3.19

7/20/2021
Primary ferm gravity: 1.008


Transfer to secondary ferm, added 3lb Oregon fruit blackberry purée.
8oz amoretti added after crash



4/3/2022

Batch target volume: 6.5 gallons

Mash ph: 5.5

Sour pitch added 4/3/2022
4/4/2022 pH: 3.27-3.30
4/6/2022 pH: 3.18-3.21

Preboil volume: 7 gallons
Preboil gravity: 1.030 (way low), add .6-7lb DME to adjust to 1.035




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  • Last Updated: 2024-08-12 03:34 UTC