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Imperial Smoothie Sour

Method: All Grain
Style: Berliner Weisse
Boil Time: 100 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30.59 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Viktor Andreas Stenger Astrup
Calories: 315 calories (Per 0.33L)
Carbs: 29.1 g (Per 0.33L)

Created: Wednesday October 23rd 2024

Original Gravity:

1.102

Final Gravity:

1.021

ABV (standard):

10.6%

IBU (tinseth):

6.8

SRM (morey):

6.8

Mash pH

5.2

Cost kr

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4,000 g	Crisp Malting - Finest Maris Otter4000 g Finest Maris Otter	36.8	2.4	40%
3,500 g	Bestmalz - BEST Wheat Malt3500 g BEST Wheat Malt	37.7	2.2	35%
1,000 g	Bestmalz - BEST Caramel Pils1000 g BEST Caramel Pils	37	2.43	10%
1,000 g	Flaked Oats1000 g Flaked Oats	33	2.2	10%
500 g	Rice Hulls500 g Rice Hulls	0	0	5%
10,000 g / kr 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil at 100 °C	30 min	6.11	80%
5 g	Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil at 100 °C	10 min	0.72	20%
25 g / kr 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
25 g	Hallertau Mittelfruh (Pellet)		6.83	100%
25 g / kr 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
20 L	Strike	60 °C	60 °C	30 min
	Temperature	60 °C	70 °C	30 min
10 L	Sparge	70 °C	70 °C	20 min
Starting Mash Thickness: 3.65 L/kg Starting Grain Temp: 60 °C

Other Ingredients

Amount	Name	Type	Use	Time
4,000 g	raspberries	Flavor	Secondary	10 days
15 ml	Lactic acid	Water Agt	Mash	0 min.
3 g	Calcium Chloride (anhydrous)	Water Agt	Mash	0 min.
10 g	Epsom Salt	Water Agt	Mash	0 min.

Yeast

Lallemand - WildBrew Philly Sour

Amount:	3 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) 169 B cells required

kr 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 231.1 g Temp: 20 °C CO₂ Level: 3.75 g/l

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

After the fermentation is done, the beer is cold crashed or boiled to kill the yeast.

The beer then gets 1l puré / 5 liter beer in the fermenter, after the boil, and then placed back in the fermentor for a couple of days, to see if any yeast is left. The goal is to "NOT have any yeast left"

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2024-10-23 17:53 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 kr	Cost %
Fermentables	kr
Steeping Grains (Extract Only)	kr
Hops	kr
Yeast	kr
Other	kr
Cost Per Barrel	kr 0.00
Cost Per Pint	kr 0.00
Total Cost	kr 0.00

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