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sour

97 calories 9.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.024 (recipe based estimate)
Efficiency: 60% (brew house)
Source: asd
Calories: 97 calories (Per 330ml)
Carbs: 9.4 g (Per 330ml)
Created: Saturday May 28th 2016
1.032
1.007
3.2%
3.7
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg American - White Wheat1 kg White Wheat 40 2.8 50%
1 kg American - Pilsner1 kg Pilsner 37 1.8 50%
2 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Hallertau Hersbrucker7 g Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 3.71 50%
7 g Hallertau Hersbrucker7 g Hallertau Hersbrucker Hops Pellet 4 Dry Hop 5 days 50%
14 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sydney
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
14 5 16 30 8 34
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Infusion -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 20.6 L) 18.9
Mash volume with grains (equipment estimates 22 L) 20.2
Grain absorption losses -2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.7 L) 16
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 12
Volume into fermentor 12
Total: 18.9  
Equipment Profile Used: System Default
 
Notes

Mash for 60 minutes.
Bring to boil for 5 min then cool to 40 degrees.
Add 7mL lactic acid (88%) when temp reaches 60 degrees. Target pH is 5.3
Add lacto w/o airing the wort.
Keep at 45 degrees for 2 days. Target pH is 3.7
Bring to boil for. Add hops.
Cool to 20 degrees and put in fermenter w airing.
Pitch Yeast


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  • Last Updated: 2016-06-01 00:14 UTC