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Kettle sour experiment probiotic

224 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Victor
Calories: 224 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created Thursday February 18th 2016
1.068
1.014
7.01%
18.04
4.59
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 66.7%
2 lb American - Wheat2 lb Wheat 38 1.8 13.3%
2 lb German - Acidulated Malt2 lb Acidulated Malt 27 3.4 13.3%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.3%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 3.3%
15 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Nelson Sauvin0.25 oz Nelson Sauvin Hops Pellet 12.5 Boil 90 min 11.57 25%
0.75 oz Nelson Sauvin0.75 oz Nelson Sauvin Hops Pellet 12.5 Boil 5 min 6.47 75%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
24 qt Sparge 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 173 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.91 39.7  
Strike water volume at mash thickness of 1.5 qt/lb 5.63 22.5  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume 4.29 17.2  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 7.79 31.2  
Boil off losses -2.25 -9  
Hops absorption losses -0.04 -0.2  
Amount going into fermentor 5.5 22  
Total: 9.91 39.7
Author: Victor, Method: All Grain, Style: Berliner Weisse, ABV 7.01%, IBU 18.04, SRM 4.59, Fermentables: (Pilsner, Wheat, Acidulated Malt, Carapils (Dextrine Malt), Flaked Wheat) Hops: (Nelson Sauvin)
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  • Last Updated: 2016-02-18 19:57 UTC