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Garth sour

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 48 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Garth Brews
Calories: 128 calories (Per 330ml)
Carbs: 13 g (Per 330ml)

Created: Wednesday February 15th 2023

Original Gravity:

1.042

Final Gravity:

1.010

ABV (standard):

4.2%

IBU (tinseth):

6.3

SRM (morey):

3.2

Mash pH

5.7

Cost $

30.91

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
6 kg	Barrett Burston - Pilsner Malt6 kg Pilsner Malt	$ 2.12 / kg $ 12.72	37.3	1.93	66.7%
3 kg	Joe White - Wheat Malt3 kg Wheat Malt	$ 2.53 / kg $ 7.59	37.3	2.15	33.3%
9 kg / $ 20.31

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
20 g	Cascade20 g Cascade Hops	$ 0.08 / g $ 1.60	Pellet	5.8	Boil	60 min	6.32	100%
20 g / $ 1.60

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 g	Cascade (Pellet) 20 g Cascade (Pellet) Hops	$ 0.08 / g $ 1.60	6.32	100%
20 g / $ 1.60

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
40 L	Strike	--	71 °C	--
	Infusion	71 °C	64 °C	60 min
20 L	Sparge	64 °C	77 °C	15 min

Other Ingredients

Amount	Name	Type	Use	Time
7 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
7 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Table Salt	Water Agt	Mash	1 hr.
1 each	Whirlfloc	Water Agt	Boil	10 min.
1 tsp	Wyeast - Beer Nutrient	Water Agt	Boil	10 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	2 Each	Cost:	$ 4.50 / each $ 9.00
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 183 B cells required

$ 9.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.11 bar Temp: 3 °C CO₂ Level: 3 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

https://www.brewersfriend.com/homebrew/recipe/view/1222922/cherry/419039

LACTO STARTER

5 capsules Swanson Plantarum probiotic in 1 liter of 1.040 wort fermented in high 25C. 36-48 hrs. Check pH to confirm health. Should be in the 3.6, with a clean sour yoghurt like taste. Loosely al foil the top.

http://www.milkthefunk.com/wiki/Alternative_Bacteria_Sources

HOPS
Target 8 IBUs

WATER PROFILE

https://www.brewbeerblog.com/2020/04/02/award-winning-homebrew-recipe-berliner-weisse/

PROCESS

mash
boil 15
sour in kettle, until pH is 3.0-3.3, temp control at 30 C
boil 90, hops at 30

RECIPE

https://beerandbrewing.com/make-your-best-berliner-weisse/
http://sourbeerblog.com/designing-brewing-berliner-weisse/

FRUIT

Adding cherries. 2.5kg of fruit. Remove stems, clean, freeze, thaw, adding to fermenter in a bag when fermentation slows down. At least 1 week in fermenter.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2023-02-15 05:51 UTC

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.

Cost for

Gallons

Cost by

Final Yield

	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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