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Summer Jandy

165 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rusty
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Monday May 22nd 2017
1.050
1.013
4.9%
12.1
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Wheat6 lb Wheat 38 1.8 63.2%
3.50 lb American - Pilsner3.5 lb Pilsner 37 1.8 36.8%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer - Hallertau1 oz Hallertau Hops Leaf/Whole 2.8 Boil 60 min 10.73 80%
0.25 oz Northern Brewer - Hallertau0.25 oz Hallertau Hops Leaf/Whole 2.8 Boil 15 min 1.33 20%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 qt Lemonade Flavor Kegging 0 min.
0.25 lb Raspberry Flavor Secondary 0 min.
0.50 lb Blackberry Flavor Secondary 0 min.
 
Yeast
Wyeast - Bavarian Wheat 3056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Temperature -- 124 °F 30 min
1.5 gal Target 153 Infusion -- 212 °F 60 min
1.5 gal Target 168 Infusion -- 212 °F 10 min
1 gal Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.42 g | 17.7 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.94 31.8
Equipment Profile Used: System Default
 
Notes

Employ the following step infusion mash schedule: 30 minutes at 124°F (50°C), 60 minutes at 153°F (67°C), and 10 minutes at 168°F (76°C).
Primary Fermentation: 10 days at 65°F (18°C) in glass.
Secondary Fermentation: 2 weeks at 65°F (18°C) in glass.

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  • Last Updated: 2018-07-15 21:16 UTC