Sour Razzberryliner Weisse - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Sour Razzberryliner Weisse

168 calories 16.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: f72/sour-cherry-wheat-fast-fake-kriek-460657/
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Thursday July 24th 2014
1.051
1.012
5.2%
12.2
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - White Wheat3 lb White Wheat 40 2.8 30.8%
3 lb American - Pilsner3 lb Pilsner 37 1.8 30.8%
12 oz German - Acidulated Malt12 oz Acidulated Malt 27 3.4 7.7%
3 lb American - Pilsner3 lb Pilsner 37 1.8 30.8%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3 Boil 60 min 12.22 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 15 min.
1 tbsp Yeast Nutrient Other Boil 15 min.
3 lb Pilsner Malt for Souring Other Mash 1 min.
4 lb Sweet Cherries Flavor Secondary 1 min.
 
Yeast
White Labs - American Hefeweizen Ale Yeast WLP320
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Low
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 239 B cells required
Wyeast 5335 Lactobacillus
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 239 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal -- -- 152 °F 60 min
3 gal -- -- 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.05 12.2  
Mash volume with grains 3.83 15.3  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 4.96 g | 19.8 qt) 4.42 17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.47 29.9
Equipment Profile Used: System Default
 
Notes

Sour wort method for 48-72 hours.

1st place- Lambic
Motown Mash 2014 NJ



Award Winning Recipe
Last Updated and Sharing
 
2,887
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-04-15 22:59 UTC