Gumdrop Waltz - Beer Recipe - Brewer's Friend

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Gumdrop Waltz

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 5.2 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Sunday September 29th 2019
1.054
1.013
5.3%
15.1
4.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 50%
5 lb American - White Wheat5 lb White Wheat 40 2.8 50%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Topaz0.5 oz Topaz Hops Pellet 15.9 Boil 15 min 15.13 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Lactose Other Kegging 1 min.
4 lb Gumdrop Grapes Other Primary 30 days
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.75 Volumes
 
Target Water Profile
Fairfax County, VA. USA (Griffith 11/28/2018)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.13 12.5  
Mash volume with grains 3.93 15.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.77 g | 15.1 qt) 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.39 g | 21.6 qt) 5.5 22  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.2 20.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.2 g | 20.8 qt) 5 20  
Total: 7 28
Equipment Profile Used: System Default
 
Notes

Kettle sour. Inoculate hot wort with Lactobacillus Acidopholous tablets (1 per gallon) in a CO2 purged keg for up to 72 hours until ph is at 3.5-3.2 Boil 90 mins.

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  • Last Updated: 2019-10-02 12:19 UTC