Dry-hopped sour extract Beer Recipe | Extract Berliner Weisse | Brewer's Friend
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Dry-hopped sour extract

136 calories 11.7 g 12 oz
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Beer Stats
Method: Extract
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Aaron S
Calories: 136 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)
Created: Monday September 14th 2020
1.042
1.007
4.6%
3.7
3.0
n/a
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen 42 2 20%
4 lb Dry Malt Extract - Wheat4 lb Dry Malt Extract - Wheat 42 3 80%
5 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 5 min 3.73 7.7%
1 oz El Dorado1 oz El Dorado Hops Pellet 14.4 Whirlpool at 170 °F 20 min 15.4%
2 oz Chinook2 oz Chinook Hops Pellet 13.1 Whirlpool at 170 °F 20 min 30.8%
2 oz Chinook2 oz Chinook Hops Pellet 13.1 Dry Hop 3 days 30.8%
1 oz El Dorado1 oz El Dorado Hops Pellet 14.4 Dry Hop 3 days 15.4%
6.50 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.1 gal Infusion -- 150 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 qt Goodbelly Probiotic Other Other 2 days
3.50 g Gypsum Water Agt Mash 1 hr.
4.20 ml Lactic acid Water Agt Mash 1 hr.
3.50 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
5.3 mash pH

3.85g Gypsum
4.20 ml Lactic Acid
3.5 ml Phosphoric Acid
 
Notes

Kettle Soured with Goodbelly (Lacto plantarum)

Pre-acidify wort to 4.5 pH, pitch Lacto and sour for 48 hours or until 3.3-3.4 pH. Boil and add hops, chill and pitch 2 packs US-05.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2020-09-17 17:14 UTC
NEW Water Requirements:
Dry-hopped sour extract
Equipment Profile Used

System Default

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Water Requirements:
Dry-hopped sour extract
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Recipe Cost $ (USD)
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
Gallons
Cost $ Cost %
Fermentables $
Steeping Grains
(Extract Only)		 $
Hops $
Yeast $
Other $
Cost Per Barrel $ 0.00
Cost Per Pint $ 0.00
Total Cost $ 0.00
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