Philippe Bouchard Weisse - Beer Recipe - Brewer's Friend

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Philippe Bouchard Weisse

122 calories 12.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Philippe Bouchard
Calories: 122 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Thursday November 8th 2018
1.040
1.010
3.9%
8.2
3.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.81 kg American - Pilsner1.814 kg Pilsner 37 1.8 50%
1.81 kg American - Wheat1.814 kg Wheat 38 1.8 50%
3.63 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Falconer's Flight28 g Falconer's Flight Hops Pellet 7 Boil 7 min 8.15 100%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.81 kg Raspberry Other Whirlpool 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 70 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table Sugar       Amount: 116g       CO2 Level: 2.4 Volumes
 
Target Water Profile
Montreal, Quebec, Canada 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Carbon-filtered tap water.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 10.9
Mash volume with grains 13.3
Grain absorption losses -3.6
Remaining sparge water volume (equipment estimates 19.5 L) 22.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 33  
Equipment Profile Used: System Default
 
Notes

Take the worth to a boil, then cool between 20 and 45 Celcius. Transfer worth into a topped kettle, add probiotic capsules.

To reduce risk of infection, cover with plastic wrap, do not aerate (lactobacillus plantarum works fine without oxygen). Keep temperature below 45 to allow growth, but not too low to risk infection. The fastest temperature appears to be around 30C.

Add 1 billion cells per liter for a 36-hour souring, or 0.5 billion cells per liter for a 72-hour souring. For this 20L recipe, that's 20 billion cells, or 4 capsules, for a 36-hour souring. Half for the 72-hour souring. Expect good results at 30 Celcius for 36 hours.

The proceed as usual: boil, hops, chill and transfer to fermenter with the yeast.

Ferment 10 days, then add raspberries. Bottle or keg 7 days later.

The desired probiotic contains Lactobacillus plantarum. The suggestion below contains 5 billion cells per capsule.

Laboratoire Suisse
Probiotique 20 milliards
Santé Canada : NPN 80044780
https://labsuisse.com/produit/probiotique-20-milliards/

Bifidobactérium breve (HA-129) …………….. 0.02 milliards d’UFC
Bifidobactérium longum subsp (HA-135) . 0.22 milliards d’UFC
Lactobacillus paracasei (HA-196) …………. 14.41 milliards d’UFC
Lactobacillus plantarum (HA-119) …………… 5.0 milliards d’UFC
Lactobacillus rhamnosus (HA-111) ………… 0.15 milliards d’UFC
Lactobacillus rhamnosus (HA-500) ………… 0.02 milliards d’UFC

Recipe source:
https://m.facebook.com/groups/363826207082943?view=permalink&id=969240113208213

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  • Last Updated: 2019-03-29 02:05 UTC