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175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Post Boil Size: 20.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Thursday October 8th 2020
1.053
1.013
5.4%
13.9
7.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Bestmalz - BEST Wheat Malt16 lb BEST Wheat Malt 37.7 2.2 39%
20 lb US - Pale 2-Row20 lb Pale 2-Row 37 1.8 48.8%
4 lb Gambrinus - Honey Malt4 lb Honey Malt 37 25 9.8%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 2.4%
41 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Boil 60 min 9.53 33.3%
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 10 min 2.83 33.3%
1 oz Perle1 oz Perle Hops Pellet 8.2 Whirlpool 20 min 1.54 33.3%
3 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 347 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
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 21.61 gal (86.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 9.61 gal (38.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.66 gal (74.62 qt). Suggest reducing strike water volume to 8.72 gal (34.88 qt) and adding 6.66 gal (26.62 qt) sparge/top-off. 15.38 61.5  
Strike water volume at mash thickness of 1.5 qt/lb 15.38 61.5  
Mash volume with grains 18.66 74.6  
Grain absorption losses -5.13 -20.5  
Remaining sparge water volume (equipment estimates 11.61 g | 46.5 qt) 12 48  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 21.61 g | 86.5 qt) 22 88  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 20.04 g | 80.2 qt) 20.5 82  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 20.46 g | 81.9 qt) 20 80  
Total: 27.38 109.5
Equipment Profile Used: System Default
 
Notes

Strong Arm - sprouted sourdough 2 x loaf added to mash

Omega Yeast Blend - Sour to pH 3.4/.5

2 oz heather tips/2 oz rose hips @15 minute left to boil

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  • Last Updated: 2020-10-09 16:13 UTC