Kettle sour berliner weiße - Beer Recipe - Brewer's Friend

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Kettle sour berliner weiße

164 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 164 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Friday December 18th 2020
1.054
1.010
5.7%
5.3
4.6
4.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Canadian - Pale 2-Row3 kg Pale 2-Row 36 1.75 57.7%
2 kg Canada Malting - WHITE WHEAT MALT2 kg WHITE WHEAT MALT 38.1 3.5 38.5%
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 2.2 3.8%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6.50 g Simcoe6.5 g Simcoe Hops Pellet 12.7 Boil at 100 °C 15 min 5.33 30.2%
15 g Mosaic15 g Mosaic Hops Leaf/Whole 12.5 Dry Hop 1 days 69.8%
21.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
25 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 7.5 15 96 50 23
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
plusieurs palier de T° -- -- 120 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 7.8
Mash volume with grains 11.2
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 20.6 L) 24.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.3 L) 26
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 20.8
Going into fermentor 20.8
Total: 32.1  
Equipment Profile Used: System Default
 
Notes

Starter 2 jours @ +- 40°C (oscillé entre 47°C et 26°C) d'une tasse de grains entiers dans 500mL dans un pot mason fermé, donc anaerobique, dans une mijoteuse pleine d'eau @ 3.8pH au départ (oups). Après 24h, petit son de fuite de CO2. Drôle odeur de malt acide, mais sans odeur de vomi, crotte ou macchabée.

Pitché dans le kettle @ 4.6pH, suri pendant 21h pour atteindre 3.3pH.

15min boil.

Pitché la K-97 à 15°C.

Contrairement à ce qu'on peut lire sur la K-97, la fermentation n'a pas commencé rapidement (40h) et n'a pas été explosive (ça n'a pas débordé). Probablement à cause du bas pH. Next time ajouter au boil de la nourriture pour levure I guess.

Houblonné à froid 24h pendant le cold crash. La bière est hazy, très fruité du côté ananas, bien équilibrée. En gros, fucking bonne!

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  • Last Updated: 2021-01-13 18:06 UTC