kimchi sour Beer Recipe | Extract Berliner Weisse | Brewer's Friend
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kimchi sour

204 calories 16.5 g 330 ml
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Beer Stats
Method: Extract
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 7 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Calories: 204 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Monday April 24th 2023
1.067
1.010
7.6%
10.3
14.2
n/a
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
100 g Briess - Caramel Malt - 60L100 g Caramel Malt - 60L 35.4 60 9.1%
1 kg Briess - LME Sparkling Amber Liquid1 kg LME Sparkling Amber Liquid 37.6 10 90.9%
1.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Hersbrucker10 g Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 10.26 100%
10 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 L Strike 72 °C 67 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each dried korean red pepper Spice Mash 5 min.
10 g garlic Spice Mash 5 min.
20 g Lactose Other Mash 1 hr.
1 each dried korean red pepper Spice Secondary 28 days
1 g grilled garlic Spice Secondary 7 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
0.25 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 29 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.50 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes
  1. put 2~3g of sea salt in 7L water. and heat it up to 67°C(152.6℉).

  2. put the caramel malt and mash it for 1hour.

  3. heat it up to 78°C(172.4℉) and mash out for 10minutes.

  4. exclude malt and put LME and lactose in wort.

  5. boil the wort and put 1 whole garlic, 15g of ginger and hops in a strainer.

  6. after boiling, exclude the strainer with subtitute.

  7. chill it that can put the yeast to ferment.

  8. put the dry yeast, 1 whole garlic(grilled at 190°C(374℉)), 1 korean red pepper(seed sterilized) in wort. and ferment it until its gravity pulled down to FG.

  9. make red pepper extract(put in 30g of vodka for 1 week.) and put it in fermentation-finished beer.

  10. put the white sugar in beer. bottle it and make the fizzy texture.
Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2023-04-30 17:59 UTC
NEW Water Requirements:
kimchi sour
Equipment Profile Used

System Default

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Water Requirements:
kimchi sour
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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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