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Strawberry Cheesecake Sour Ale

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.07 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)

Created: Tuesday May 9th 2023

Original Gravity:

1.067

Final Gravity:

1.012

ABV (standard):

7.2%

IBU (tinseth):

11.9

SRM (morey):

5.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	US - Pale 2-Row10 lb Pale 2-Row	37	1.8	56.3%
4 lb	Great Western - White Wheat4 lb White Wheat	37	3.5	22.5%
1.50 lb	Flaked Oats1.5 lb Flaked Oats	33	2.2	8.5%
1 lb	American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt)	33	1.8	5.6%
0.75 lb	German - Acidulated Malt0.75 lb Acidulated Malt	27	3.4	4.2%
0.50 lb	Rice Hulls0.5 lb Rice Hulls	0	0	2.8%
17.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil at 212 °F	60 min	9.89	50%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Whirlpool at 212 °F	0 min	2.02	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Saaz (Pellet) 1.9999999954251 oz Saaz (Pellet) Hops		11.91	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.02 gal		Strike	166 °F	151 °F	60 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Gypsum	Water Agt	Mash	1 hr.
0.50 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.
1 each	Whirlfloc	Fining	Boil	10 min.
2 lb	Cheesecake Powder	Flavor	Secondary	4 days
1 lb	Graham Crackers	Flavor	Secondary	4 days
1 oz	Strawberry Flavoring	Flavor	Secondary	3 days
1 each	Vanilla beans - in 2oz Vodka	Flavor	Secondary	4 days

Yeast

White Labs - Lactobacillus Brevis

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	70 - 95 °F	Starter:	Yes
Fermentation Temp:	67 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 141 B cells required

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	Yes
Fermentation Temp:	67 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 141 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 13.36 psi Temp: 39 °F CO₂ Level: 2.65 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

Notes

*** Planning for 6 gallons post boil (1/2 gallon loss to Trub), then post fermentation I'm planning on splitting the 6 gallons ( 3 gallons each) into two different secondary's, one will have the secondary additions, (those numbers are listed above for 3 gallon addition)...the other will have concentrated flavorings from a flavoring company.

Sour wort with Lacto Brevis for 3-5 days to get PH below 3.4, I think anything between 3.2 - 3.4 has soured well for me with this lacto. Sometimes it takes a little while to get going.
Once fermentation is complete, rack beer off the dead yeast & into secondary on top of adjuncts for 3 - 6 days. Taste each day & add more adjuncts as needed.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-05-17 16:25 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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