Half Nelson - Beer Recipe - Brewer's Friend

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Half Nelson

101 calories 9.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.1 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Self
Calories: 101 calories (Per 12oz)
Carbs: 9.2 g (Per 12oz)
Created: Tuesday July 19th 2016
1.031
1.006
3.3%
3.4
2.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 lb German - Pilsner3.25 lb Pilsner 38 1.6 52%
3 lb German - Pale Wheat3 lb Pale Wheat 39 1.5 48%
6.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Domestic Hallertau0.7 oz Domestic Hallertau Hops Pellet 2.5 Boil 15 min 3.4 14.9%
3 oz Nelson Sauvin3 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 7 days 63.8%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 7 days 21.3%
4.70 oz / $ 0.00
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois WLP644
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
77 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 30 50 50 0
Mash pH 5.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 149 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.81 g | 31.2 qt) 8.13 32.5  
Mash volume with grains (equipment estimates 8.31 g | 33.2 qt) 8.63 34.5  
Grain absorption losses -0.78 -3.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.78 g | 27.1 qt) 7.1 28.4  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

mash as usual, collect wort and boil for 15 mins, cool to ~100, add lactic acid to adjust pH to ~4.5, add good belly, blanket with CO2 and saran wrap, when taste/pH acceptable (3.2-3.3) boil for 15 min w/ hops and cool, transfer to fermenter and pitch yeast

For 644, pitch at 75 degrees and ramp to 78 after 2-3 days of fermentation. Give starter several days to build up. Under pitch slightly and possibly no aeration for a fruitier result. may need to let sit in fermenter for longer than normal to achieve FG. (Ferment in upper 70's)

Try dry hopping with: 2-3 ounces?
Amarillo
Nelson Sauvin
Citra (2:1 with Amarillo)
Cascade
Mandarina bavaria

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  • Last Updated: 2018-03-06 02:55 UTC