little man champagne - Beer Recipe - Brewer's Friend

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little man champagne

111 calories 10.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 111 calories (Per 12oz)
Carbs: 10.4 g (Per 12oz)
Created: Tuesday February 5th 2019
1.034
1.007
3.5%
8.1
2.9
4.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 50%
3 lb American - Wheat3 lb Wheat 38 1.8 37.5%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 12.5%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Perle0.5 oz Perle Hops Pellet 8.2 Boil 15 min 8.05 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Whirlfloc Water Agt Mash 15 min.
 
Yeast
White Labs - Berliner Weisse Blend WLP630
Amount:
1 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 145 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.64 g | 30.6 qt) 9.25 37  
Mash volume with grains (equipment estimates 8.28 g | 33.1 qt) 9.89 39.6  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.39 g | 25.6 qt) 8 32  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

add acid maltwith 20 min left in mash.

chill wort to 90ish and pitch 1 32 oz goodbelly drink. wait 2 or 3 days, check ph. should be between 3 and 3.5

pasturize at 170 for 30 min or do a 15 min boil if adding hops.

chill to pitching temps and ferment as normal.

hit that sucker with at least 3.0 vol gas.

can add fruit after primary is done.

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  • Last Updated: 2019-06-16 02:29 UTC