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iSour-Strawberry

232 calories 23.6 g 12 oz
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Teerasak Kantik
Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created Sunday August 23rd 2020
1.070
1.017
6.9%
14.1
4.2
n/a
1,492.49
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann - Pilsner8 lb Pilsner 45.00 / lb
360.00
36 1.5 43.2%
4 lb Weyermann - Pale Wheat4 lb Pale Wheat 45.00 / lb
180.00
36 2 21.6%
1 lb Flaked Oats1 lb Flaked Oats 70.00 / lb
70.00
33 2.2 5.4%
1 lb Weyermann - Carafoam1 lb Carafoam 60.00 / lb
60.00
34.5 2.2 5.4%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 85.00 / lb
42.50
41 1 2.7%
4 lb Strawberry4 lb Strawberry - (late boil kettle addition) 60.00 / lb
240.00
3.15 0 21.6%
18.50 lbs / 952.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Simcoe0.5 oz Simcoe Hops 110.00 / oz
55.00
Pellet 12.7 Boil 30 min 14.1 50%
0.50 oz Simcoe0.5 oz Simcoe Hops 110.00 / oz
55.00
Pellet 12.7 Dry Hop 7 days 50%
1 oz / 110.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 gal 7-11 Select Water 6.60 / L
199.99
Other Boil 0 min.
199.99
 
Yeast
Mangrove Jack - Kveik Yeast
Amount:
1 Each
Cost:
230.00 / each
230.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
68 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
230.00 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
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.51 34.1  
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Grain absorption losses -1.75 -7  
Remaining sparge water volume 3.26 13.1  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 6.51 26.1  
Volume increase from sugar/extract (late additions) 0.51 2  
Boil off losses -1.5 -6  
Hops absorption losses -0.02 -0.1  
Amount going into fermentor 5.5 22  
Total: 8.51 34.1
 
Notes
  • Protein rest 135F for 30 min ( pH 5.5-5.3)
  • Mash at 155F for 45 min, mash out 170 for 5 min
  • Chill to 95-100F (35-38C). Measure pH. Add Lactic Acid (88%) to wort until pH reaches ~4.5, add Probiotic Juice Drink into kettle, cover wort with film wrap to prevent O2, Hold temperature at 95-100F for 24-72 hours. pH should be between 3.2-3.6
  • Boil 30 min and Hop Addition as per hop bill.
  • Chill and rack to carboy. Pitch M12 Kveik Yeast and ferment as per instruction.
  • Dry hop and Fruit after reach to FG
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  • Last Updated: 2020-08-23 14:52 UTC