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#64 Jamil Saures Biergesicht

111 calories 10.4 g 12 oz
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Beer Stats
Method: Extract
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 2.75 gallons
Post Boil Size: 2.1 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: Jamil
Calories: 111 calories (Per 12oz)
Carbs: 10.4 g (Per 12oz)
Created: Sunday June 28th 2020
1.034
1.007
3.5%
4.2
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Dry Malt Extract - Wheat2 lb Dry Malt Extract - Wheat 42 3 100%
2 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 4.21 100%
0.25 oz / $ 0.00
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 28 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 2.33 g | 9.3 qt) 2.59 10.4  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 2.48 g | 9.9 qt) 2.75 11  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume 2.1 8.4  
Top off amount 0.4 1.6  
Going into fermentor 2.5 10  
Total: 2.99 12
Equipment Profile Used: System Default
 
Notes

probiotic w/ L. delbrueckii or L. brevis

Steps

  1. Bring the wort to a boil and then turn the heat off (no need to boil for more than 15 minutes).
  2. Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria.
  3. Chill the wort down to 95°f, add 5.3 oz xc/siggi's plain yogurt, and allow it to sour for 24 hours.
  4. After the souring phase, heat at 140 for 15 minutes, chill the soured wort down to ~70°F and pitch sacc yeast and brett.
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  • Last Updated: 2020-06-28 22:17 UTC