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Fruit Tart 06/24/2020 Mango

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 145 calories (Per 16oz)
Carbs: 15 g (Per 16oz)

Created: Monday June 22nd 2020

Original Gravity:

1.044

Final Gravity:

1.011

ABV (standard):

4.3%

IBU (tinseth):

3.5

SRM (morey):

5.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
110 lb	Belgian - Pilsner110 lb Pilsner	37	1.6	62.9%
25 lb	American - White Wheat25 lb White Wheat	40	2.8	14.3%
10 lb	Belgian - Aromatic10 lb Aromatic	33	38	5.7%
10 lb	Rolled Oats10 lb Rolled Oats	33	2.2	5.7%
10 lb	German - Spelt Malt10 lb Spelt Malt	37	2	5.7%
10 lb	Rice Hulls10 lb Rice Hulls	0	0	5.7%
175 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
6 oz	Styrian Goldings6 oz Styrian Goldings Hops		Pellet	2.7	First Wort	60 min	3.5	100%
6 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
6 oz	Styrian Goldings (Pellet)		3.5	100%
6 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
70 gal		Strike	167 °F	154 °F	60 min
Starting Mash Thickness: 1.2 qt/lb Starting Grain Temp: 65 °F

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 1524 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	0	75	55	0
70 gal strike water (60 above false bottom) at 167 F 30 g gypsum in mash 25 g Epsom salt in mash 50 g CaCl in mash 30 ml 88% lactic in mash ~65 gal sparge water at 180 F
Mash Chemistry and Brewing Water Calculator

Notes

1 tbsp fermcap prior to boil
perform short ~5-10 min boil
recirc through heat exchanger back into kettle to lower 110F
acidify to pH 4.5 via lactic acid additions (~180 ml)
pitch lactobacillus source and cover with plastic wrap and let sit 2-3 days until desired sour level as determined by pH and taste
bring back to full boil and finish process like regular brew
18 g whirlfloc with 15 min left in boil
1 g gypsum with 15 min left in boil
ferment at 68F
Add fruit towards end of primary fermentation

Last Updated and Sharing

167

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Brews

Public: Yup, Shared
Last Updated: 2020-06-24 16:38 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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