Strawberry Cheesecake Sour Ale Beer Recipe | All Grain Berliner Weisse | Brewer's Friend
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Strawberry Cheesecake Sour Ale

220 calories 19.3 g 12 oz
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.07 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Tuesday May 9th 2023
1.067
1.012
7.2%
11.9
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 56.3%
4 lb Great Western - White Wheat4 lb White Wheat 37 3.5 22.5%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 8.5%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 5.6%
0.75 lb German - Acidulated Malt0.75 lb Acidulated Malt 27 3.4 4.2%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 2.8%
17.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil at 212 °F 60 min 9.89 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Whirlpool at 212 °F 0 min 2.02 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.02 gal Strike 166 °F 151 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 1 hr.
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc Fining Boil 10 min.
2 lb Cheesecake Powder Flavor Secondary 4 days
1 lb Graham Crackers Flavor Secondary 4 days
1 oz Strawberry Flavoring Flavor Secondary 3 days
1 each Vanilla beans - in 2oz Vodka Flavor Secondary 4 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) 141 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) 141 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.36 psi       Temp: 39 °F       CO2 Level: 2.65 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

*** Planning for 6 gallons post boil (1/2 gallon loss to Trub), then post fermentation I'm planning on splitting the 6 gallons ( 3 gallons each) into two different secondary's, one will have the secondary additions, (those numbers are listed above for 3 gallon addition)...the other will have concentrated flavorings from a flavoring company.

  1. Sour wort with Lacto Brevis for 3-5 days to get PH below 3.4, I think anything between 3.2 - 3.4 has soured well for me with this lacto. Sometimes it takes a little while to get going.

  2. Once fermentation is complete, rack beer off the dead yeast & into secondary on top of adjuncts for 3 - 6 days. Taste each day & add more adjuncts as needed.
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  • Public: Yup, Shared
  • Last Updated: 2023-05-17 16:25 UTC
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