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Stinger

Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Albatross Brygg
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)

Created: Saturday February 17th 2018

Original Gravity:

1.046

Final Gravity:

1.010

ABV (standard):

4.8%

IBU (tinseth):

6.1

EBC (ebcmorey):

6.3

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
2 kg	German - Pilsner2 kg Pilsner	38	2.77	41.2%
2 kg	German - Wheat Malt2 kg Wheat Malt	37	3.84	41.2%
0.30 kg	Flaked Oats0.3 kg Flaked Oats	33	4.37	6.2%
0.30 kg	Flaked Wheat0.3 kg Flaked Wheat	34	3.84	6.2%
0.25 kg	Rice Hulls0.25 kg Rice Hulls	0		5.2%
4.85 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
5 g	Magnum5 g Magnum Hops		Pellet	13	Boil	30 min	6.06	100%
5 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
5 g	Magnum (Pellet) 5 g Magnum (Pellet) Hops		6.06	100%
5 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
26 L	Temperature	--	54 °C	30 min
	Temperature	--	66 °C	60 min
	Temperature	--	76 °C	10 min

Other Ingredients

Amount	Name	Type	Use	Time
10 g	Wild Brew Sour Pitch	Other	Mash	--
0.50 tsp	WLN1000 Yeast Nutrient	Water Agt	Boil	10 min.
0.50 kg	Pasjonsfruktpurè	Flavor	Primary	7 days

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	20 - 23 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.0 (M cells / ml / ° P) 263 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

IPA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Mesk som vanlig. Juster PH til ca 5.4 (7ml melkesyre). Kok så opp ca 10-15 min. Kjøl ned til 40 grader. Senk PH i vørter til 4.5 ved hjelp av melkesyre (ca 10-12 ml). Tilsett lactobacillus (Sour Pitch). Fortreng headspace med CO2 og legg plastfolie over.
La dette stå på 40 grader og surne. Sjekk PH ved gjevne mellomrom. Etter 20-36t bør PH være på 3.2 - 3.5. Stopp surningen 0.2 punkter over det man ønsker, da gjæringen senker PH noe. Sikt mot 3.3-3.4 i PH.

Når ønsket PH er nådd så kok opp vørter og fortsett som vanlig med humletilsetning etc.

Sikt inn mot en pitch rate på 1.5 mill cells / ml / P da lav PH er ekstra påkjenning for gjæren.

Pitch gjær på 17 grader og la stige fritt til 18 grader. Hold 18 grader til stormgjæringen er over. Øk til 19 grader.

0.5kg pasjonsfrukt purè tilsettes etter 7 dager.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-06-19 01:26 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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