Bradiner Weisse (Triticale, Philly Sour) - Beer Recipe - Brewer's Friend

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Bradiner Weisse (Triticale, Philly Sour)

99 calories 7.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 15.55 liters
Post Boil Size: 13.91 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 57% (brew house)
Source: Sean Dawson
Rating:
5.00 (1 Review)

Hop Utilization: 94%
Calories: 99 calories (Per 330ml)
Carbs: 7.4 g (Per 330ml)
Created: Monday March 8th 2021
1.033
1.004
3.8%
30.6
3.8
5.3
26.14
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.20 kg Gladfield - German Pilsner Malt1.2 kg German Pilsner Malt $ 5.00 / kg
$ 6.00 		37.3 2.03 50%
1.20 kg Voyager Craft Malt - Triticale1.2 kg Triticale $ 6.20 / kg
$ 7.44 		38.5 3.05 50%
2.40 kg / $ 13.44
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Loral (11.75 AA) / 50 Grams40 g Loral (11.75 AA) / 50 Grams Hops $ 0.12 / g
$ 4.96 		Pellet 11.75 Mash 30 min 20.62 80%
5 g Loral (11.75 AA) / 50 Grams5 g Loral (11.75 AA) / 50 Grams Hops $ 0.12 / g
$ 0.62 		Pellet 11.75 Boil 30 min 9.94 10%
5 g Loral (11.75 AA) / 50 Grams5 g Loral (11.75 AA) / 50 Grams Hops $ 0.12 / g
$ 0.62 		Pellet 11.75 Whirlpool at 75 °C 15 min 10%
50 g / $ 6.20
 
Other Ingredients
Amount Name Cost Type Use Time
3.34 ml Lactic acid Water Agt Mash 1 hr.
1 g Brewtan B Other Mash 30 min.
0.75 g Brewtan B Other Boil 12 min.
0.50 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
$ 6.50 / each
$ 6.50
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
22.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 38 B cells required
$ 6.50 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.55 bar       Temp: 4 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.1 L Strike -- 64 °C 30 min
2.4 L Batch Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 8.4
Mash volume with grains 9.8
Grain absorption losses -2.4
Hops absorption losses (mash) -0.2
Remaining sparge water volume (equipment estimates 11 L) 10.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.9 L) 15.6
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 13 L) 13.9
Hops absorption losses (whirlpool, hop stand) -0
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 13.9 L) 13
Total: 19.1  
Equipment Profile Used: System Default
 
Notes

The last attempt of this recipe was really good, so as usual I'll have to throw a spanner in the works and try to mix it up a bit.

Instead of wheat malt, I subbed in Triticale Malt which apparently is like a characterful wheat malt (we'll see!) and instead of doing a kettle sour, I'm trying the Phiily Sour yeast that creates lactic acid during fermentation.

Mashing low to try and get more glucose in the wort to make the Philly Sour produce more sourness.

I'm also trying to see if a 30 min mash and boil still makes a good beer.

Update: It was way too sour at the low mash temp (64) so I put two small cans (400g each) of tinned apricots and a small tin of apricot nectar after the cold crash and let it sit for a day or two before racking into the keg. I don't normally like sweet beers but it turned out really good.

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  • Public: Yup, Shared
  • Last Updated: 2021-09-20 22:33 UTC
  • Snapshot Created: 2021-03-08 09:32 UTC
  • Link To Parent Recipe