Brew your best beer EVER. Save 5% on Brewer's Friend Premium today. Use code 5OFF. Sign Up ×

Chinookie Wookie Dry Hopped Sour

160 calories 14 carbs
Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Aaron S
Calories: 160 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Wednesday May 9th 2018
1.049
1.008
5.31%
3.21
3.67
5.3
 
Brew Log History

Target 68°F
Ambient: {{ stats.ambient | number:0 }} °F

OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz
Carbs: {{ stats.carbs | number:0 }}g / 12 oz

Readings: {{ readings.length | number }}
 
Fermentables
Amount Fermentable PPG °L Bill %
5.5 lb German - Pilsner5.5 lb Pilsner 38 1.6 55%
3.5 lb American - White Wheat3.5 lb White Wheat 40 2.8 35%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 10%
10 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 5 min 3.21 7.7%
1 oz El Dorado1 oz El Dorado Hops Pellet 14.4 Whirlpool at 170 °F 20 min 15.4%
2 oz Chinook2 oz Chinook Hops Pellet 13.1 Whirlpool at 170 °F 20 min 30.8%
2 oz Chinook2 oz Chinook Hops Pellet 13.1 Dry Hop 3 days 30.8%
1 oz El Dorado1 oz El Dorado Hops Pellet 14.4 Dry Hop 3 days 15.4%
 
Mash Guidelines
Amount Description Type Temp Time
7.1 gal Infusion 150 °F 60 min
 
Other Ingredients
Amount Name Type Use Time
1 qt Goodbelly Probiotic Other Other 2 days
3.5 g Gypsum Water Agt Mash 1 hr.
4.2 ml Lactic acid Water Agt Mash 1 hr.
3.5 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 190 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
5.3 mash pH

3.85g Gypsum
4.20 ml Lactic Acid
3.5 ml Phosphoric Acid

Mash Chemistry and Brewing Water Calculator
 
Notes

Kettle Soured with Goodbelly (Lacto plantarum)

Pre-acidify wort to 4.5 pH, pitch Lacto and sour for 48 hours or until 3.3-3.4 pH. Boil and add hops, chill and pitch 2 packs US-05.

Last Updated and Sharing
 
179
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-08 18:58 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
https://www.brewersfriend.com/