FantomTe - Beer Recipe - Brewer's Friend

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FantomTe

136 calories 12 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 20 min
Batch Size: 35 liters (fermentor volume)
Pre Boil Size: 41 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Beawertown
Calories: 136 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Monday August 20th 2018
1.045
1.008
4.9%
6.8
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pale Ale5 kg Pale Ale 39 2.3 76.9%
1.50 kg German - Wheat Malt1.5 kg Wheat Malt 37 2 23.1%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Hallertau Hersbrucker35 g Hallertau Hersbrucker Hops Pellet 4 Boil at 80 °C 20 min 6.83 100%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
200 g Sitronsaft Flavor Boil 20 min.
210 g Sitronskall Flavor Boil 20 min.
210 g Sitronskall Flavor Primary 5 days
112 g Earl Gray te Flavor Primary 5 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 196 B cells required
WLP672 Lactobasillus braves
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 196 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
6g CaCl2 og 6g/L CaSO4 i meske vann. Juster pH i både meskevann og skyllevann med phosforsyre.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
alpha Temperature -- 64 °C 60 min
denaturation Temperature -- 78 °C 5 min
35 L after addition of Lactobacillus Brevis WLP672 Temperature -- 42 °C --
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 22.8
Mash volume with grains 27
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 21.7 L) 25.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 37.1 L) 41
Boil off losses -1.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 35
Going into fermentor 35
Total: 48.4  
Equipment Profile Used: System Default
 
Notes

Mesk inn og sirkuler som normal. Ikke kok, men warm vørteren til 80°C og hold i 10 minter. Kjøl ned til 45°C. Redduser pH til 4,6 ved forsikring å tilsette melkesyre.Tilsett forsiktig og unngå at pH synker under 4,6. Tilsett Lactobacillus. Tilsett CO2 i kjelen (bruse) for å unngå aerob bakterieinnfeksjon. Dekk kjelen med plastfolie for å tette den.hold temperaturen på 40-45°C til pH har sunket til 3,4 (dettet tar 24-48 timer). Varm vørteren til 80°C og tilsett humle og sitronskall. Hold 80°C ui 20minutter. Kjøl ned til gjæringstemperatur. Bruk økologiske sitroner for å unngå voks i skallet.

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  • Last Updated: 2018-08-20 19:12 UTC