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Toasted Coconuts ... A Pina Colada Sour Ale

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 230 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)

Created: Friday February 17th 2023

Original Gravity:

1.070

Final Gravity:

1.013

ABV (standard):

7.5%

IBU (tinseth):

15.6

SRM (morey):

4.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	American - Pilsner9 lb Pilsner	37	1.8	62.1%
3 lb	Briess - Wheat Malt, White3 lb Wheat Malt, White	39.1	2.5	20.7%
1 lb	American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt)	33	1.8	6.9%
0.50 lb	Rice Hulls0.5 lb Rice Hulls	0	0	3.4%
0.50 lb	German - Acidulated Malt0.5 lb Acidulated Malt	27	3.4	3.4%
0.50 lb	Flaked Oats0.5 lb Flaked Oats	33	2.2	3.4%
14.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil at 212 °F	60 min	11.46	50%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil at 212 °F	10 min	4.15	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Saaz (Pellet) 1.9999999954251 oz Saaz (Pellet) Hops		15.61	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.53 gal		Strike	164 °F	151 °F	60 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Gypsum	Water Agt	Mash	0 min.
0.50 tsp	Calcium Chloride	Water Agt	Mash	0 min.
0.50 tsp	Yeast Nutrient	Water Agt	Boil	10 min.
1 each	Whirlfloc	Water Agt	Boil	10 min.
3 lb	Pineapple Puree	Flavor	Secondary	5 days
1 each	Vanilla Bean	Flavor	Secondary	5 days
0.50 lb	Toasted Coconut	Flavor	Secondary	5 days

Yeast

White Labs - Lactobacillus Brevis

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	70 - 95 °F	Starter:	Yes
Fermentation Temp:	67 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 124 B cells required

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	Yes
Fermentation Temp:	67 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 124 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 13.57 psi Temp: 39 °F CO₂ Level: 2.67 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

Notes

Sour wort with with Lacto Brevis for 36-38 hours to get the PH down to 3.2 - 3.3
Once fermentation is complete rack beer off of dead yeast, into secondary on top of pineapple puree, vanilla bean tincture, & toasted coconut flakes (tie off in a muslin bag) for 3-5 days. Taste each day & add more vanilla if needed or remove coconut bag if flavor is too strong.
After 3-5 days transfer to to keg & carbonate

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-04-24 22:14 UTC

System Default

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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