View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Dry-hopped sour extract

Method: Extract
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Aaron S
Calories: 136 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)

Created: Monday September 14th 2020

Original Gravity:

1.042

Final Gravity:

1.007

ABV (standard):

4.6%

IBU (tinseth):

3.7

SRM (morey):

3.0

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
1 lb	Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen	42	2	20%
4 lb	Dry Malt Extract - Wheat4 lb Dry Malt Extract - Wheat	42	3	80%
5 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Amarillo0.5 oz Amarillo Hops	Pellet	8.6	Boil	5 min	3.73	7.7%
1 oz	El Dorado1 oz El Dorado Hops	Pellet	14.4	Whirlpool at 170 °F	20 min		15.4%
2 oz	Chinook2 oz Chinook Hops	Pellet	13.1	Whirlpool at 170 °F	20 min		30.8%
2 oz	Chinook2 oz Chinook Hops	Pellet	13.1	Dry Hop	3 days		30.8%
1 oz	El Dorado1 oz El Dorado Hops	Pellet	14.4	Dry Hop	3 days		15.4%
6.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Amarillo (Pellet)	3.73	7.7%
2 oz	El Dorado (Pellet)	0	30.8%
4 oz	Chinook (Pellet)	0	61.6%
6.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.1 gal		Infusion	--	150 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
1 qt	Goodbelly Probiotic	Other	Other	2 days
3.50 g	Gypsum	Water Agt	Mash	1 hr.
4.20 ml	Lactic acid	Water Agt	Mash	1 hr.
3.50 ml	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	2 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 149 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 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
5.3 mash pH 3.85g Gypsum 4.20 ml Lactic Acid 3.5 ml Phosphoric Acid

Notes

Kettle Soured with Goodbelly (Lacto plantarum)

Pre-acidify wort to 4.5 pH, pitch Lacto and sour for 48 hours or until 3.3-3.4 pH. Boil and add hops, chill and pitch 2 packs US-05.

Last Updated and Sharing

334

Views

Brews

Public: Yup, Shared
Last Updated: 2020-09-17 17:14 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!