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Villanella

Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 189 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)

Created: Wednesday May 1st 2019

Original Gravity:

1.058

Final Gravity:

1.009

ABV (standard):

6.5%

IBU (tinseth):

34.1

SRM (morey):

4.8

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	64.3%
1 lb	American - Red Wheat1 lb Red Wheat	38	2.5	7.1%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	14.3%
2 lb	German - Acidulated Malt2 lb Acidulated Malt	27	3.4	14.3%
14 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	Nelson Sauvin2 oz Nelson Sauvin Hops		Leaf/Whole	12.5	Whirlpool	0 min	34.05	100%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Nelson Sauvin (Leaf/Whole)		34.05	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1.6 gal		Sparge	--	160 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
1 lb	Lactose	Other	Boil	15 min.
3 lb	Blackberries	Flavor	Secondary	5 days
3 each	Vanilla Beans	Flavor	Secondary	5 days
0.50 lb	Lactose	Other	Bottling	7 days
0.50 lb	Blackberries	Flavor	Whirlpool	0 min.

Yeast

White Labs - Saccharomyces "Bruxellensis" Trois WLP644

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	Low
Optimum Temp:	70 - 85 °F	Starter:	No
Fermentation Temp:	80 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 104 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Corn sugar

Target Water Profile

Balanced 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 blackberries at whirlpool (<180)
Add purée during primary fermentation on days 3 -5 (75% primary 25% secondary)

Last Updated and Sharing

256

Views

Brews

Public: Yup, Shared
Last Updated: 2019-05-01 16:49 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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