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Catharina Sour - Mango

121 calories 10.6 g 330 ml
Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: KLeber Pazeto
Calories: 121 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)
Created Friday May 11th 2018
1.040
1.007
4.4%
7.7
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Belgian - Wheat2 kg Wheat 38 1.8 50%
2 kg German - Pilsner2 kg Pilsner 38 1.6 50%
4 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Blanc7 g Blanc Hops Pellet 8 First Wort 0 min 7.73 100%
7 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 L Infusion 66 °C 0 min
10 L Sparge 77 °C 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Malte pilsen (kettle sour) Other Other 36 hr.
2.40 kg purê de Manga palmer Other Secondary 5 days
 
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:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 172 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units    
Total strike volume 8.16 32.7  
Grain absorption losses -1.06 -4.2  
Mash Lauter Tun losses -0.24 -1  
Pre boil volume (equipment estimates 7.59 g | 30.4 qt) 6.87 27.5  
Boil off losses -1.51 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume (equipment estimates 5.35 g | 21.4 qt) 6.08 24.3  
Estimated amount in fermentor 6.08 24.3  
Total: 8.16 32.7
 
Notes

Após o Mashout ferver o mosto por 5 minutos e resfriar a ambiente.
Corrigir o pH da mostura após o resfriamento para 4,5 com ácido lático.
Corrigir a temperatura para 45ºC e colocar 500g malte pilsen na panela borbulhar CO2 para eliminar o O2.
Lacrar a panela e acompanhar a acidificação até o pH 3.4.(kettle sour)
Fervura 60 min normal e pau na maquina.

Colocar 2,4kg de purê de manga palmer filtrado no final da fermentação primaria.

Acidificação com lactobacilos do malte (500g) @45ºC com 30hs chegou no ph 3.25.
Aroma ficou bem limpo sem indicação de contaminação.
Não houve formação do biofilme.
Foi levado 22l para o fermentador.

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  • Last Updated: 2018-06-13 19:53 UTC