WATER BOMB 23L - Beer Recipe - Brewer's Friend

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WATER BOMB 23L

121 calories 11 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 9.2 °P (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Govs
Calories: 121 calories (Per 330ml)
Carbs: 11 g (Per 330ml)
Created: Friday April 10th 2020
10.0 °P
2.0 °P
4.3%
18.0
9.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 8.51 65.2%
1.50 kg New Zealand - Wheat Malt1.5 kg Wheat Malt 35.4 4.19 32.6%
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 7.58 2.2%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Dr. Rudi10 g Dr. Rudi Hops Pellet 11 Boil 60 min 13.66 28.6%
25 g Citra25 g Citra Hops Pellet 11 Whirlpool at 90 °C 15 min 4.3 71.4%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
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
12 L Infusion 66 °C 78 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.8
Mash volume with grains 16.8
Grain absorption losses -4.6
Remaining sparge water volume 16.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 19.3 L) 23
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 22.9
Total: 30.5  
Equipment Profile Used: System Default
 
Notes

MASH PH 5.2-5.4
WORT PH 5.1-5.3

ADD 5G SEA SALT TO KETTLE

KETTLE SOUR WITH LACTOBACILLUS PLANTARUM CULTURE TO 3.2-3.5 PH THEN FINISH BOIL AND FERMENT WITH US-05.

ADD 3KG WATERMELON PUREE AND 2 LIME (QUARTERED)
AT THE END OF FERMENTATION.

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  • Last Updated: 2020-04-10 12:12 UTC