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1 Gal Berliner Weisse - Sour Mash

117 calories 10 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 1.95 gallons
Post Boil Size: 1.38 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 117 calories (Per 12oz)
Carbs: 10 g (Per 12oz)
Created: Tuesday August 22nd 2023
1.036
1.006
3.9%
12.3
2.8
4.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.75 lb German - Pilsner0.75 lb Pilsner 38 1.6 43.6%
0.75 lb German - Pale Wheat0.75 lb Pale Wheat 39 1.5 43.6%
3.50 oz German - Acidulated Malt3.5 oz Acidulated Malt 27 3.4 12.7%
1.72 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Tettnanger0.2 oz Tettnanger Hops Pellet 4.5 Boil 40 min 12.3 100%
0.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Whirlfloc Fining Boil 10 min.
1 g Epsom Salt Water Agt Mash 1 hr.
1.20 g Gypsum Water Agt Mash 1 hr.
1.40 g Chalk Water Agt Mash 1 hr.
0.70 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
0.31 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 15 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Berlin, Germany
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 13 35 57 150 159
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
0.625 gal Strike 160 °F 150 °F 60 min
Mash-out Temperature 150 °F 170 °F 10 min
1.52 gal Fly Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 74 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 0.64 2.6  
Mash volume with grains 0.78 3.1  
Grain absorption losses -0.21 -0.9  
Remaining sparge water volume (equipment estimates 3.33 g | 13.3 qt) 1.77 7.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.51 g | 14 qt) 1.95 7.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 1.25 g | 5 qt) 1.38 5.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 1.38 g | 5.5 qt) 1.25 5  
Total: 2.41 9.7
Equipment Profile Used: System Default
 
Notes

Sour mash: 1 cup water, 0.2 lb German Pilsner. Three days before brewing, heat water to 130° F. Add the crushed Pilsner malt and steep for 45 mins at 120° F. Use a water bath and sous vide cooker to maintain temperature. After 45 minutes, let the mash cool and hold at 112° F for three days.

Reduce mash water by 1 cup to account for water in sour mash.

Drop acid malt for later iterations, replace with pilsner.

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  • Last Updated: 2023-11-02 01:48 UTC