Sherbie - Beer Recipe - Brewer's Friend

Sherbie

103 calories 9.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 16.1 liters
Post Boil Size: 16.1 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 103 calories (Per 330ml)
Carbs: 9.7 g (Per 330ml)
Created: Saturday July 15th 2017
1.034
1.007
3.5%
2.1
3.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Joe White - Raw Wheat1.5 kg Raw Wheat 20 1.5 50%
1.50 kg Gladfield - Pilsner Malt1.5 kg Pilsner Malt 37.7 1.93 50%
3 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Saaz15 g Saaz Hops Pellet 3.5 Mash 45 min 2.05 100%
15 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.5 L Strike 62 °C 62 °C 45 min
Temperature 62 °C 70 °C 45 min
Temperature 70 °C 75 °C 5 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 90 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 96 B cells required
- Yakult
Amount:
2 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
36 - 40 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 96 B cells required
The Yeast Bay - Amalgamation II - Brett Super Blend
Amount:
1 Each
Cost:
Attenuation (avg):
84%
Flocculation:
Low
Optimum Temp:
21 - 27 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 126.6 g       Temp: 20 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Mill the raw wheat separately and make an oat porridge with enough water to keep it getting too firm. Add that to the kettle before the barley.

No boil, just a mash out to 75C then cool.

Ferment the wheat yeast until high krausen at 20C. Add the lacto and raise the temp to 25C. Add the brett once the sacch has finished. Keep the temp at 25C until 2 weeks are up, then crash it over 48 hours.

Bottle condition.

View Count: 396
Brew Count: 0
Last Updated: 2024-07-13 08:27 UTC

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