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Sour What?

123 calories 9.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 18.58 gallons
Post Boil Size: 17.25 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Chickentown
Hop Utilization: 99%
Calories: 123 calories (Per 12oz)
Carbs: 9.5 g (Per 12oz)
Created: Sunday August 7th 2022
1.038
1.005
4.3%
6.4
3.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pale Wheat11 lb Pale Wheat 39 1.5 46.4%
11 lb German - Pilsner11 lb German - Pilsner 38 1.6 46.4%
1.50 lb German - Acidulated Malt1.5 lb German - Acidulated Malt - (late mash tun addition) 27 3.4 6.3%
3 oz Deer Creek - First Crack (Melanoidin)3 oz First Crack (Melanoidin) 35.4 45 0.8%
23.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Tradition (Germany)2 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 15 min 6.4 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Wyeast - Beer Nutrient Other Mash 0 min.
3 each Whirlfloc Water Agt Mash 0 min.
3 tsp Chalk Water Agt Mash 1 hr.
2 tsp Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 tsp Epsom Salt Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - Sourvisiae
Amount:
3 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 214 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 36.97 psi       Temp: 55 °F       CO2 Level: 3.75 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 gal Decoction 125 °F 147 °F 10 min
Decoction 147 °F 148 °F 45 min
Decoction 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.58 gal (74.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.58 gal (26.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.88 35.5  
Mash volume with grains 10.78 43.1  
Grain absorption losses -2.96 -11.8  
Remaining sparge water volume 12.91 51.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 18.58 74.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 17 g | 68 qt) 17.25 69  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 17.25 g | 69 qt) 17 68  
Total: 21.79 87.2
Equipment Profile Used: System Default
 
Notes

Add Acid Malt at the 148 degree rest.

Double crush the wheat malt to get the efficiency.

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  • Last Updated: 2022-08-13 11:01 UTC