Weisse Old Man - Beer Recipe - Brewer's Friend

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Weisse Old Man

166 calories 14.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 45 min
Batch Size: 2.8 gallons (fermentor volume)
Pre Boil Size: 3.91 gallons
Post Boil Size: 3.05 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Grocery Stick Pat
Calories: 166 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Friday August 16th 2019
1.051
1.009
5.5%
7.1
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - Pilsner3 lb Pilsner 37 1.8 50%
2 lb Briess - Wheat Malt, White2 lb Wheat Malt, White 39.1 2.5 33.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 16.7%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Magnum0.1 oz Magnum Hops Pellet 15 Boil 30 min 7.12 100%
0.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash --
1 tsp Wyeast - Beer Nutrient Water Agt Boil 30 min.
1 each Whirlfloc Water Agt Boil 10 min.
0.20 tsp Biofine Clear Fining Kegging --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 67 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
BIAB Infusion -- 149 °F 45 min
BIAB Infusion -- 155 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.93 g | 19.7 qt) 4.91 19.6  
Mash volume with grains (equipment estimates 5.41 g | 21.6 qt) 5.39 21.6  
Grain absorption losses -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.93 g | 15.7 qt) 3.91 15.6  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume (equipment estimates 2.8 g | 11.2 qt) 3.05 12.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.05 g | 12.2 qt) 2.8 11.2  
Total: 4.91 19.6
Equipment Profile Used: System Default
 
Notes

Souring Process

  • After Mash, boil for 5 mins

  • Cool to 95 F and lower PH to 4.5 w/ Lactic Acid

  • Pitch 1/4 carton of good belly probiotics and let acidify to 3.3-3.45 (36 hours)

  • Boil and proceed with regular boiling practice
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-08-16 18:45 UTC