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Kettle sour berliner weiße

Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 164 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)

Created: Friday December 18th 2020

Original Gravity:

1.054

Final Gravity:

1.010

ABV (standard):

5.7%

IBU (tinseth):

5.3

SRM (morey):

4.6

Mash pH

4.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	Canadian - Pale 2-Row3 kg Pale 2-Row	36	1.75	57.7%
2 kg	Canada Malting - WHITE WHEAT MALT2 kg WHITE WHEAT MALT	38.1	3.5	38.5%
0.20 kg	Flaked Oats0.2 kg Flaked Oats	33	2.2	3.8%
5.20 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
6.50 g	Simcoe6.5 g Simcoe Hops	Pellet	12.7	Boil at 100 °C	15 min	5.33	30.2%
15 g	Mosaic15 g Mosaic Hops	Leaf/Whole	12.5	Dry Hop	1 days		69.8%
21.50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
6.50 g	Simcoe (Pellet) 6.5 g Simcoe (Pellet) Hops	5.33	30.2%
15 g	Mosaic (Leaf/Whole) 15 g Mosaic (Leaf/Whole) Hops		69.8%
21.50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	plusieurs palier de T°		--	--	120 min
Starting Mash Thickness: 1.5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
1.50 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
25 g	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - German Ale Yeast K-97

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 97 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

Munich (decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
65	7.5	15	96	50	23
Mash Chemistry and Brewing Water Calculator

Notes

Starter 2 jours @ +- 40°C (oscillé entre 47°C et 26°C) d'une tasse de grains entiers dans 500mL dans un pot mason fermé, donc anaerobique, dans une mijoteuse pleine d'eau @ 3.8pH au départ (oups). Après 24h, petit son de fuite de CO2. Drôle odeur de malt acide, mais sans odeur de vomi, crotte ou macchabée.

Pitché dans le kettle @ 4.6pH, suri pendant 21h pour atteindre 3.3pH.

15min boil.

Pitché la K-97 à 15°C.

Contrairement à ce qu'on peut lire sur la K-97, la fermentation n'a pas commencé rapidement (40h) et n'a pas été explosive (ça n'a pas débordé). Probablement à cause du bas pH. Next time ajouter au boil de la nourriture pour levure I guess.

Houblonné à froid 24h pendant le cold crash. La bière est hazy, très fruité du côté ananas, bien équilibrée. En gros, fucking bonne!

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-01-13 18:06 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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