Philly Sour Test - Beer Recipe - Brewer's Friend

Philly Sour Test

155 calories 11.8 g
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stass Brewing 3.17 Gal Converted to 6 gal
Calories: 155 calories (Per )
Carbs: 11.8 g (Per )
Created: Saturday January 16th 2021
1.048
1.006
5.5%
6.8
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb US - Pale 2-Row5.25 lb Pale 2-Row 37 1.8 49.3%
5.25 lb American - White Wheat5.25 lb White Wheat 40 2.8 49.3%
2.25 oz Corn Sugar - Dextrose2.25 oz Corn Sugar - Dextrose 42 0.5 1.3%
10.64 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Saaz0.55 oz Saaz Hops Pellet 3.5 Boil 60 min 6.76 100%
0.55 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 164 °F 152 °F 60 min
4 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.50 each Whirlfloc Fining Boil 15 min.
0.25 tsp Yeast Nutrient Fining Boil 10 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.75 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

This brew with the dextrose tries to bring out the stonefruit flavours and aromas from the new yeast, as well as maximising the souring potential of the yeast. A very easy drinking and clean Berliner Weisse. Hope you enjoy it!

View Count: 1132
Brew Count: 2
Last Updated: 2021-01-17 18:45 UTC

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