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1 Gal Berliner Weisse - Sour Mash

Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 1.95 gallons
Post Boil Size: 1.38 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 117 calories (Per 12oz)
Carbs: 10 g (Per 12oz)

Created: Tuesday August 22nd 2023

Original Gravity:

1.036

Final Gravity:

1.006

ABV (alternate):

3.9%

IBU (tinseth):

12.3

SRM (morey):

2.8

Mash pH

4.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.75 lb	German - Pilsner0.75 lb Pilsner	38	1.6	43.6%
0.75 lb	German - Pale Wheat0.75 lb Pale Wheat	39	1.5	43.6%
3.50 oz	German - Acidulated Malt3.5 oz Acidulated Malt	27	3.4	12.7%
1.72 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.20 oz	Tettnanger0.2 oz Tettnanger Hops		Pellet	4.5	Boil	40 min	12.3	100%
0.20 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.20 oz	Tettnanger (Pellet)		12.3	100%
0.20 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
0.625 gal		Strike	160 °F	150 °F	60 min
	Mash-out	Temperature	150 °F	170 °F	10 min
1.52 gal		Fly Sparge	170 °F	170 °F	10 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 74 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.25 each	Whirlfloc	Fining	Boil	10 min.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
1.20 g	Gypsum	Water Agt	Mash	1 hr.
1.40 g	Chalk	Water Agt	Mash	1 hr.
0.70 g	Salt	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - German Ale Yeast K-97

Amount:	0.31 Each	Cost:
Attenuation (avg):	81%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 15 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.75 Volumes

Target Water Profile

Berlin, Germany

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
120	13	35	57	150	159
Mash Chemistry and Brewing Water Calculator

Notes

Sour mash: 1 cup water, 0.2 lb German Pilsner. Three days before brewing, heat water to 130° F. Add the crushed Pilsner malt and steep for 45 mins at 120° F. Use a water bath and sous vide cooker to maintain temperature. After 45 minutes, let the mash cool and hold at 112° F for three days.

Reduce mash water by 1 cup to account for water in sour mash.

Drop acid malt for later iterations, replace with pilsner.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2023-11-02 01:48 UTC

System Default

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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