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Pineapple Sour: PinelopLi Cruz

1649 calories 151.3 g 5 L
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 31.15 liters
Post Boil Size: 27.2171 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Seven Heaven Brewery Company
Calories: 1649 calories (Per 5L)
Carbs: 151.3 g (Per 5L)
Created: Thursday February 15th 2024
1.036
1.007
3.8%
18.1
2.9
n/a
590.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Weyermann - Pilsner2 kg Pilsner kr 26.00 / kg
kr 52.00 		36 1.5 17.7%
2 kg Weyermann - Pale Wheat2 kg Pale Wheat kr 26.00 / kg
kr 52.00 		36 2 17.7%
0.25 kg Weyermann - Carapils0.25 kg Carapils kr 30.00 / kg
kr 7.50 		34.5 2.1 2.2%
0.25 kg Weyermann - Acidulated0.25 kg Acidulated kr 40.00 / kg
kr 10.00 		27 3.4 2.2%
6.80 kg Pineapple6.8 kg Pineapple - (late fermenter addition) kr 50.00 / kg
kr 340.00 		5.85 0 60.2%
11.30 kg / kr 461.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Lemondrop10 g Lemondrop Hops kr 0.60 / g
kr 6.00 		Pellet 6 Boil 20 min 4.2 25%
20 g Lemondrop20 g Lemondrop Hops kr 0.60 / g
kr 12.00 		Pellet 6 Boil 60 min 13.86 50%
10 g Lemondrop10 g Lemondrop Hops kr 0.60 / g
kr 6.00 		Pellet 6 Boil at 100 °C 0 min 25%
40 g / kr 24.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 each Probi Mage Ampuller kr 3.00 / each
kr 60.00 		Other Mash 0 min.
17 ml Lactic acid kr 0.00 / kg
kr 0.00 		Water Agt Sparge 1 hr.
kr 60.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
kr 45.00 / each
kr 45.00
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
kr 45.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °C       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike 58 °C 54 °C 15 min
Temperature 68 °C 68 °C 60 min
Temperature 75 °C 75 °C 5 min
18 L Add 1L minute Sparge 68 °C 68 °C --
Boil to kill contaminations with cooler Top Off 100 °C 100 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.4
Mash volume with grains 19.4
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 20.9 L) 20.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.9 L) 31.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 26 L) 27.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27.2 L) 26
Total: 36.6  
Equipment Profile Used: System Default
 
Notes
  1. Clean Kettle and cooler
  2. Warm up water (18L) in kettle to 58C
  3. Warm up sparge water (18L) to 75C
  4. Set up mash temperature program on kettle
  5. Pour ingredients in kettle (Malt)
  6. Run Mash program
  7. Sparge malt with sparge water 0.5L/min at 75C
  8. Measure Gravity
  9. Bring up to boil (15 min) to kill other bacteria with cooler

    Measure PH!
  10. Target PH = 4.5 (Add lactic acid to achieve this). Added 17ml

    Sterile environment!!
  11. Cool to 38 degrees
  12. Desinfect ampuls
  13. Add 20 ampuls to Kettle
  14. Airtightclose kettle with desinfected plastic and CO2 cuishon and keep at 38 degrees


    Measure PH every 12H
  15. When target PH = 3.6 Start Boiling

    First batch PH evolution table:
    0h => 4.5
    12h => 4.4
    22h => 4.0
    36h => 3.8
    48h => 3.6

    Boiling
  16. Clean and desinfect fermentor
  17. Boil and add hops accordingly with cooler
  18. Cool to 19 C
  19. Measure gravity (1.044)
  20. Add To fermentor
  21. Airate fermentor
  22. Pitch Yeast from strilized yeast package without stiring.

    Ferment:
  23. Ferment for 7 days. Until bubbling stopped (5-3 bubbles/min)
  24. Measure Gravity

    Secondary Fermention:
  25. Cut and freeze 7kg Pineapple for 2 days(around 13kg of pinneaple from the store).
  26. Defreeze pinapple. blend and Pasteriuze by heating up to 75 C degrees for 15 minutes. Then Cool Pasteurized pinneaple to 20C
  27. Add pasteriuzed pineapple to fermentor
  28. Add CO2 cusihon to fermentor
  29. Wait for 7 days until bubbling stops
  30. Measure gravity
  31. Cold crush for 2-4 days


    Botteling.
  32. Measure gravity
  33. Boil water and add 6g corn sugar/liter
  34. Wait 15 days

    Gravity readings:
    After boil --> 1.044
    Ferment Day 5 --> 1.027
    Ferment Day 7 --> 1.020
    Ferment Day 8 —> 1.015 (add pasteurizes pineaple (Around 7L of 1.050 blended pineapple) and dry hopping. )
    Ferment Day 10 —> 1.014
    Ferment day 11 1.011
    Coldcrush for 2 days
    FG 1.011

    6g/L dextrose as priming

    14 day rack

    ABV 4-5% After adding pineapple
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  • Last Updated: 2024-04-03 11:43 UTC