Brew Log History
Target 90°F
Ambient: {{ stats.ambient | number:0 }} °F
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}
Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Tettnanger1 oz Tettnanger Hops |
|
Leaf/Whole |
4.5 |
Mash
|
0 min |
2.89 |
66.7% |
|
0.50 oz |
Cascade0.5 oz Cascade Hops |
|
Pellet |
8 |
Mash
|
0 min |
2.83 |
33.3% |
|
1.50 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Tettnanger (Leaf/Whole) 0.99999999771257 oz Tettnanger (Leaf/Whole) Hops |
|
2.89 |
66.7% |
|
0.50 oz |
Cascade (Pellet) 0.49999999885628 oz Cascade (Pellet) Hops |
|
2.83 |
33.3% |
|
1.50 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
28 |
Beta/Saccharification Rest |
Infusion |
-- |
148 °F |
90 min |
|
|
Alpha/Dextrinization Rest |
Temperature |
-- |
165 °F |
30 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
12 each |
Oxygen
|
|
Other |
Primary |
0 min. |
Yeast
|
Wyeast - Lactobacillus 5335
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
85%
|
Flocculation:
|
- |
|
Optimum Temp:
|
60 - 95 °F |
Starter:
|
No |
|
Fermentation Temp:
|
90 °F
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
210 B cells required
|
|
|
German Ale Yeast (WY1007)
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
No |
|
Fermentation Temp:
|
90 °F
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
210 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Notes
No boil, no sparge, no chill. Pasteurize in the MLT, transfer to a bucket & let cool to 95F in the fridge before shaking to aerate & pitching the lacto. Put regular tap water in the HLT (save on water).
Try to hit 10 MC/mL for Lacto (225 BC - 1.2 MC/mL/P) & 4 MC/mL for Sacch (90 BC - 0.5 MC/mL/P).
Grow Lacto in ~1.2L starter (@1.020) for 5-7 days at 80F to hit proper pitching rate. Just pitch a pack of the yeast, no starter required.
Pitch the lacto 48 hrs early at 70F, then pitch 1007.
http://www.youtube.com/watch?v=_hClp9huB1M
http://wildbrewchronicle.blogspot.com/2012/09/3-smoked-berliner-weisse.html
Lichtenhainer
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2013-07-19 15:36 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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