Sourcasm - Beer Recipe - Brewer's Friend

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Sourcasm

87 calories 7.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 27 liters (ending kettle volume)
Pre Boil Size: 30.3 liters
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 79% (ending kettle)
Calories: 87 calories (Per 330ml)
Carbs: 7.5 g (Per 330ml)
Created: Friday July 17th 2020
1.029
1.005
3.2%
3.9
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.60 kg German - Wheat Malt1.6 kg Wheat Malt 37 3.84 50%
1.60 kg German - Pilsner1.6 kg Pilsner 38 2.77 50%
3.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Tettnanger15 g Tettnanger Hops Pellet 4.5 Boil 15 min 3.9 100%
15 g / $ 0.00
 
Yeast
Lallemand - WILDBREW™ SOUR PITCH
Amount:
2.30 Grams
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.91 bar       Temp: 6 °C       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.6 L Strike 71 °C 65 °C 60 min
Temperature 65 °C 75 °C 10 min
24.4 L Batch Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9.6
Mash volume with grains 11.7
Grain absorption losses -3.2
Remaining sparge water volume 24.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.8 L) 30.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 24.5 L) 27
Estimated amount in fermentor 27
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

Boil for 60min without hops. Chill to 40C and sour for a couple of days until pH is 3.6-3.4. Boil 15 min with hops, ferment with us-05

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  • Last Updated: 2020-07-17 23:39 UTC