Fermenting Now
Target 64.9°F
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
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Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
6 lb |
Proximity - US - Proximity - Pilsner Malt6 lb US - Proximity - Pilsner Malt |
|
36.3 |
1.97 |
63.2% |
|
3.50 lb |
Rahr - US - Rahr - White Wheat Malt3.5 lb US - Rahr - White Wheat Malt |
|
36.8 |
1.97 |
36.8% |
|
9.50 lbs / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.30 oz |
Tettnanger0.3 oz Tettnanger Hops |
|
Pellet |
4.5 |
Boil
|
0 min |
|
100% |
|
0.30 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.30 oz |
Tettnanger (Pellet) 0.29999999931377 oz Tettnanger (Pellet) Hops |
|
|
100% |
|
0.30 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
Saccharification |
Infusion |
-- |
156 °F |
60 min |
Starting Mash Thickness:
1.75 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 qt |
Fresh Cucumber (Peeled/Chopped)
|
|
Flavor |
Secondary |
3 min. |
|
1.90 oz |
Fresh Cucumber (Peeled/Chopped)
|
|
Flavor |
Secondary |
3 min. |
|
1 tsp |
Fresh Mint Leaves
|
|
Water Agt |
Mash |
0 min. |
Yeast
|
- Some german ale (dry)
|
|
Amount:
|
10 Each |
Cost:
|
|
|
Attenuation (custom):
|
75%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
32 - 32 °F |
Starter:
|
No |
|
Fermentation Temp:
|
64.9 °F
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
69 B cells required
|
|
|
Omega Yeast Labs - Lactobacillus Blend OYL-605
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
N/A |
|
Optimum Temp:
|
68 - 95 °F |
Starter:
|
No |
|
Fermentation Temp:
|
64.9 °F
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
69 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Milwaukee County
Notes
A session-strength Berliner Weisse using the kettle souring method for quick turnaround and clean tartness. The post-fermentation addition of cucumber and mint creates a uniquely refreshing, savory-cocktail inspired beer.
PROCESS:
- Kettle Sour: Mash, collect wort, and boil for 10 min to sanitize. Cool to 95°F (35°C). Add Lactic Acid to pH 4.5. Pitch Lactobacillus (e.g., L. Plantarum). Hold at 95°F for 24-72 hours until pH reaches 3.2-3.4.
- Main Boil: Once pH is reached, boil for 15 minutes to kill the bacteria, adding hops with 10 minutes remaining.
- Primary Fermentation: Ferment clean at 65°F (18.3°C).
- Infusion: Rack the finished beer onto sanitized cucumber (peeled/chopped) and mint leaves. Taste after 48 hours; rack off solids when desired flavor is achieved (2-4 days).
- Carbonate high (3.0-3.5 volumes).
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2025-12-15 19:49 UTC
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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 $ |
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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