Date Berlinerweisse (partigyle2) - Beer Recipe - Brewer's Friend

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Date Berlinerweisse (partigyle2)

113 calories 11.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 8 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 20% (brew house)
Source: Jhorn
Calories: 113 calories (Per 330ml)
Carbs: 11.5 g (Per 330ml)
Created: Wednesday April 15th 2015
1.037
1.009
3.7%
2.5
12.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Pilsen4 kg Pilsen 36 1.8 80%
0.50 kg United Kingdom - Munich0.5 kg Munich 37 6 10%
0.20 kg United Kingdom - Wheat0.2 kg Wheat 37 2 4%
0.30 kg Date syrup0.3 kg Date syrup 30 35 6%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 First Wort 0 min 2.46 100%
5 g / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 56 B cells required
Westvleteren Bottle dregs and Lacto
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 56 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 19.6 L) 13.9
Mash volume with grains (equipment estimates 22.9 L) 17.2
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.7 L) 8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 8
Volume into fermentor 8
Total: 13.9  
Equipment Profile Used: System Default
 
Notes

Parti-gyle - second runnings of P1 Belgian Blonde hence crazy low efficiency rating.

Grain given second infusion mash in 6l of 80 C water for half an hour. Added 2l of main brew batch to boost gravity. No boil. Left to cool.

WLP677 Lactobacillus Delbrueckii Bacteria added and temperature kept 22-24 C. C02 and bubbles produced 8 hours later. S05 to be added after 24 hours of pure lacto fermentation.

Added date 300ml of date syrup mid fermentation.

Bottled 24/05/15 with 2.5 volumes of c02

This just keeps getting better. High carbonation. Funky. 24/04/2015

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  • Last Updated: 2016-04-11 21:44 UTC