Kulture Shock - Beer Recipe - Brewer's Friend

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Kulture Shock

126 calories 10.4 g 16 oz
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Beer Stats
Method: Extract
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Post Boil Size: 1.9 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 80% (steeping grains only)
Source: JStepikura
Calories: 126 calories (Per 16oz)
Carbs: 10.4 g (Per 16oz)
URL: https://www.gshomebrewcomp.com/
Created: Monday March 2nd 2020
1.039
1.006
4.4%
9.5
2.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 oz Dry Malt Extract - Extra Light10.5 oz Dry Malt Extract - Extra Light 42 2.5 72.4%
4 oz Cane Sugar4 oz Cane Sugar 46 0 27.6%
14.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Pacifica0.25 oz Pacifica Hops Pellet 5 Boil 15 min 9.48 100%
0.25 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 13 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1.2 oz       Temp: 65 °F       CO2 Level: 3 Volumes
 
Target Water Profile
12/21/19 filtered tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 1.31 g | 5.3 qt) 0.93 3.7  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 1.38 g | 5.5 qt) 1 4  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume (equipment estimates 1 g | 4 qt) 1.9 7.6  
Going into fermentor (equipment estimates 1.9 g | 7.6 qt) 1 4  
Total: 0.93 3.7
Equipment Profile Used: System Default
 
Notes

Make 1gal tea using 1quart boiling water and 8g pu’erh, and 2g holy diver (chai) teas. Steep 30 minute.
Add 1/2cup cane sugar to strained tea. Add 10.5oz extra light dme. Desolve and add cold water to .75gal. Add 1cup watermelon cherry lime kombucha and scoby to cooled wort. Top with old tshirt and place in warm spot 70-80F until pH hits 2.9-3.1 pH. Strain and bring to boil. Add hops. Boil 15 minutes and cool to 80F. Add hornidal yeast and ferment 2-3 days. Add frozen than thawed raspberries and black berries. 600g of each. Continue to ferment for 5days. Cold crash.

I also made a watermelon, tart cherry And lime kombucha, same as above without dme. GTs has a kombucha available too. Back sweeten with this kombucha then bottle / keg. 2oz for every 10-12oz beer.



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  • Last Updated: 2020-03-02 02:15 UTC