Kettle Souring weiss trial - Beer Recipe - Brewer's Friend

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Kettle Souring weiss trial

75 calories 7 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.017 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Lee Hancox
Calories: 75 calories (Per 330ml)
Carbs: 7 g (Per 330ml)
Created: Wednesday May 25th 2016
1.025
1.005
2.7%
6.0
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Gladfield Ale1 kg Gladfield Ale 38 2.6 45.5%
1.20 kg German - Vienna1.2 kg Vienna 37 4 54.5%
2.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 6.4 Boil 20 min 6 100%
10 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 70 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Williamstown Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 2 10 20 10 15
0.5 tspn Gypsum
1 tspn Calc Chloride
2ml Lactic acid to 5.3ph
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 L Infusion -- 67 °C 60 min
Mash Out Infusion -- 76 °C 10 min
17 L Sparge -- 78 °C 20 min
Starting Mash Thickness: 4.3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.3 L/kg 9.5
Mash volume with grains 10.9
Grain absorption losses -2.2
Remaining sparge water volume (equipment estimates 18.5 L) 25.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 32
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22
Going into fermentor 22
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

Mash and Sparge as normal. Boil for 15 mins only and cool to 47c.
Adjust ph to 4.5 with Lactic acid
Add a cup of pale malt in hop sock.
Squeeze in Co2 to create layer. Lid on and cover with Glad Wrap.
Run pump at 47c for x days until ph is around 3.5
Boil and add hops. chill and add yeast.
Ferment as normal.
Cross fingers.
Feed lawn or keg.

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  • Public: Yup, Shared
  • Last Updated: 2016-05-27 13:22 UTC