AG #17 644 Fruity Sour - Beer Recipe - Brewer's Friend

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AG #17 644 Fruity Sour

135 calories 10.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 135 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)
Created: Friday July 15th 2016
1.045
1.006
5.1%
7.1
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 88.9%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 11.1%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Magnum6 g Magnum Hops Leaf/Whole 9.9 Boil 60 min 7.13 100%
6 g / $ 0.00
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
Yes
Fermentation Temp:
27 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 185 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L BIAB Infusion -- 67 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.1 L) 33.9
Mash volume with grains (equipment estimates 36.1 L) 36.9
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.7 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 22
Volume into fermentor 22
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

Mash, boil to pasteurise then pitch 6 bio kult and leave for 48 hours around 35C-40C.

Then proceed with boil as usual.

Aim for 23C day 1
24C day 2 then ramp up 3 degrees over next 3 days to 27C

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  • Last Updated: 2016-10-31 07:13 UTC