Lemon sour test - Beer Recipe - Brewer's Friend

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Lemon sour test

122 calories 12.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 8.5 liters
Post Boil Size: 5.5 liters
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 71.57% (brew house)
Calories: 122 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Tuesday August 20th 2019
1.040
1.010
4.0%
35.6
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
600 g Ireland - Ale Malt600 g Ale Malt 37 3 60%
400 g United Kingdom - Wheat400 g Wheat 37 2 40%
1,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Chinook6 g Chinook Hops Pellet 15.3 Boil 30 min 35.55 100%
6 g / $ 0.00
 
Yeast
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 17 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 20.8 g       Temp: 20 °C       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
8.5 L Steeping -- 64 °C 60 min
Starting Mash Thickness: 8.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 8.5 L/kg 8.5
Mash volume with grains 9.2
Grain absorption losses -1
Remaining sparge water volume (equipment estimates 1.3 L) 1.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 7.9 L) 8.5
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 5 L) 5.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 5.5 L) 5
Total: 10.4  
Equipment Profile Used: System Default
 
Notes

Prep lemon flavour with zest and juice of 4 lemons in vodka.
24hrs before, prep yoghurt starter

Mash as usual.
Drain
Bring to boil to kill off anything
Cool to 40c and add yoghurt starter.
Leave on heat mat with cling film until ph reaches around 3ph
2-3 days

Prep wheat yeast starter
Resume brew, bring to boil, add hops, boil for 60, cool and return to demijohn/s?
Test OG
Add reactivated wheat yeast starter.
Ferment until desired FG

Add lemon flavour
Prime & bottle


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  • Public: Yup, Shared
  • Last Updated: 2019-09-01 14:58 UTC