Brew Log History
Target 72°F
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Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
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Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
0.38 oz |
Hallertau Mittelfruh0.38 oz Hallertau Mittelfruh Hops |
|
Pellet |
3.75 |
Boil
|
60 min |
5.39 |
100% |
0.38 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
0.38 oz |
Hallertau Mittelfruh (Pellet) 0.37999999913078 oz Hallertau Mittelfruh (Pellet) Hops |
|
5.39 |
100% |
0.38 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
2.8 gal |
|
Infusion |
145 °F |
145 °F |
60 min |
|
mash out |
Temperature |
145 °F |
168 °F |
10 min |
5.3 gal |
|
Fly Sparge |
168 °F |
168 °F |
60 min |
Starting Mash Thickness:
1.5 qt/lb
Starting Grain Temp:
68 °F |
Target Water Profile
2017 CWD Water (Essex Jct, VT, USA)
Notes
http://www.milkthefunk.com/wiki/Berliner_Weissbier
Steps
1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.
Mash in at 145°f for 60 minutes; if hops have to be used, then make sure to add the hops to the mash.
Sparge as normal.
Bring the wort to a boil and then turn the heat off (no need to boil for more than a couple of minutes).
Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See How to Pre-Acidify for instructions.
Chill the wort down to 95°f and transfer to a cleaned and sanitized carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required. Purging with CO2 is optional but not necessary (see effects of oxygen on Lactobacillus for more details on common misunderstandings about Lactobacillus and oxygen exposure).
After the souring phase, chill the soured wort down to ~70°F and pitch WLP644 Trois (boiling to kill the Lactobacillus before adding the WLP644 Trois is optional; see kettle souring). You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.
Rack or transfer off as normal to bottles or a keg.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-05-15 03:20 UTC
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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 $ |
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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