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Citrus Sky

232 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 16.5 gallons
Post Boil Size: 15 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Wednesday February 5th 2020
1.070
1.017
7.0%
0.0
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Pale 2-Row20 lb Pale 2-Row 37 1.8 50%
18 lb Briess - Wheat Malt, White18 lb Wheat Malt, White 39.1 2.5 45%
2 lb German - Acidulated Malt2 lb Acidulated Malt 27 3.4 5%
40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz any hop0.25 oz any hop Hops Pellet 1 Boil 0 min 100%
0.25 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 339 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 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
12.5 gal Strike 166 °F 154 °F 60 min
Sparge -- -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.51 gal (66.04 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.51 gal (18.04 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.7 gal (62.8 qt). Suggest reducing strike water volume to 8.8 gal (35.2 qt) and adding 3.7 gal (14.8 qt) sparge/top-off. 12.5 50  
Strike water volume at mash thickness of 1.25 qt/lb 12.5 50  
Mash volume with grains 15.7 62.8  
Grain absorption losses -5 -20  
Remaining sparge water volume 9.25 37  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.51 g | 66 qt) 16.5 66  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 15 60  
Going into fermentor 15 60  
Total: 21.75 87
Equipment Profile Used: System Default
 
Notes

no hops/finings/salts
boil for 60 mins, tx into souring vessel
sour until pH reaches 3.3-3.5
once sour, tx into kettle and boil for 20 mins
add hops, finings, salts

puree citrus, add mid fermentation

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  • Last Updated: 2020-02-06 04:18 UTC