Pretty Fly for a Weisse Guy - Beer Recipe - Brewer's Friend

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Pretty Fly for a Weisse Guy

171 calories 30.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 21 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brad & Gabe
Calories: 171 calories (Per 330ml)
Carbs: 30.2 g (Per 330ml)
Created: Friday January 3rd 2020
1.053
1.032
2.8%
18.9
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg German - Pilsner2.3 kg Pilsner 38 1.6 50%
2.30 kg German - Wheat Malt2.3 kg Wheat Malt 37 2 50%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Hallertau Blanc28 g Hallertau Blanc Hops Pellet 10 Boil 15 min 18.89 100%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
5 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
20 - 35 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 170.2 g       Temp: 20 °C       CO2 Level: 2.9 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion 63 °C -- 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 26.1 L) 26.5
Mash volume with grains (equipment estimates 29.1 L) 29.5
Grain absorption losses -4.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.6 L) 21
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Volume into fermentor 19
Total: 26.5  
Equipment Profile Used: System Default
 
Notes

Mash cooled to ~32 deg. C, pitched Omega Yeast - LactoBlend 605, surface covered in saran wrap until the desired level of tartness was reached.

Submitted to 2019 Winnipeg Brew Bombers Pro/Am, scored 37,38,40

  • could be more sour, slightly reduce malt bill
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  • Public: Yup, Shared
  • Last Updated: 2020-04-09 20:21 UTC