scared sour Berliner Weisse

104 calories 10.1 g
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.04 gallons
Post Boil Size: 5.54 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 63% (brew house)
Source: beer and brewing
Hop Utilization: 84%
Calories: 104 calories (Per )
Carbs: 10.1 g (Per )
Created Saturday February 6th 2021
1.032
1.007
3.24%
7.13
2.6
5.65
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Pilsner4 lb Pilsner 38 1.6 57.1%
3 lb American - Wheat3 lb Wheat 38 1.8 42.9%
7 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil at 203 °F 60 min 7.13 100%
0.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
10.5 qt Strike 149 °F 60 min
33.715 qt sparge and to cover losses Fly Sparge 170 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3 tsp Phosphoric acid Water Agt Mash 1 hr.
1 g Chalk Water Agt Mash 1 hr.
 
Yeast
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6 oz       CO2 Level: 2.8 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

collect wort as normal

acidify wort to ~4.5 pH

bring wort to boil for a few minutes to sterilize wort.

Cool wort to temp preferred by lactobacillus strain.

add lactobacillus

purge kettle headspace with CO2 at 10 psi for about a minute, close lid quickly, and seal lid to kettle with saran wrap.

Wrap kettle with heating device to keep it at proper temp. place the thermometer on opposite side of heating device.

kettle sour for 2-3 days

check pH every day and purge kettle headspace with CO2 at 10 psi for a few minutes and seal lid to kettle with saran wrap.

When pH reaches 3.4-3.6 it is finished souring.

boil as per recipe and add hops etc.

cool to pitch temp and ferment.

View Count: 316
Brew Count: 1
Last Updated: 2021-06-27 18:45 UTC

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