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Red, White, & Bluebs

Method: BIAB
Style: Berliner Weisse
Boil Time: 75 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 129 calories (Per 12oz)
Carbs: 9.8 g (Per 12oz)

Created: Friday June 29th 2018

Original Gravity:

1.040

Final Gravity:

1.005

ABV (standard):

4.6%

IBU (tinseth):

8.7

SRM (morey):

3.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	American - Wheat6 lb Wheat	38	1.8	46.2%
5 lb	American - Pilsner5 lb Pilsner	37	1.8	38.5%
2 lb	German - Acidulated Malt2 lb Acidulated Malt	27	3.4	15.4%
13 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Summer0.5 oz Summer Hops	Pellet	6	Boil	60 min	8.67	20%
2 oz	Summer2 oz Summer Hops	Pellet	11	Dry Hop	10 days		80%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Summer (Pellet)	8.67	20%
2 oz	Summer (Pellet)		80%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Sparge	--	150 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 lb	Blueberries	Flavor	Boil	0 min.
1 oz	Coriander	Spice	Boil	10 min.
1 lb	Lactose	Other	Boil	10 min.
3 lb	Blueberries	Flavor	Secondary	6 days

Yeast

White Labs - Saccharomyces "Bruxellensis" Trois WLP644

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	Low
Optimum Temp:	70 - 85 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Sugar Amount: 0.75

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
2 tsp CaCl .25 tsp Gypsum
Mash Chemistry and Brewing Water Calculator

Notes

Non-fat Greek unpasteurized yogurt (Greek Gods)
Make yogurt starter 24 hours advance
Sour beer before adding hops
Ph-4.5 pre boil (will drop below 4 post kettle sour)
Check pre-boil gravity, add sugar if need more fermentables
Purge with co2 and cover kettle with plastic wrap
Add lactic acid if needed. Check pH pre boil and post kettle sour
Pre boil mash water to drive off O2
1st boil 10-15 min (pre sour) 2nd boil 60 min (post sour)
~120F for kettle sour (dropped to 98)
Lactose??
Allow frozen fruit to thaw to fermentor temp before adding
Thaw and refreeze fruit for best cell breakdown
Add whole blueberries at whirlpool (<180)
Add purée during primary fermentation on days 3 -5 (75% primary 25% secondary)

Last Updated and Sharing

415

Views

Brews

Public: Yup, Shared
Last Updated: 2018-07-23 19:20 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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