Catharina Sour - Mango | Berliner Weisse BIAB Beer Recipe

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Catharina Sour - Mango

Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: KLeber Pazeto
Calories: 121 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)

Created Friday May 11th 2018

Original Gravity:

1.040

Final Gravity:

1.007

ABV (standard):

4.4%

IBU (tinseth):

7.7

SRM (morey):

2.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	Belgian - Wheat2 kg Wheat	38	1.8	50%
2 kg	German - Pilsner2 kg Pilsner	38	1.6	50%
4 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
7 g	Blanc7 g Blanc Hops		Pellet	8	First Wort	0 min	7.73	100%
7 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
7 g	Blanc (Pellet) 7 g Blanc (Pellet) Hops		7.73	100%
7 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Temp	Time
20 L		Infusion	66 °C	0 min
10 L		Sparge	77 °C	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
500 g	Malte pilsen (kettle sour)		Other	Other	36 hr.
2.40 kg	purê de Manga palmer		Other	Secondary	5 days

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 172 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Mash Chemistry and Brewing Water Calculator

Notes

Após o Mashout ferver o mosto por 5 minutos e resfriar a ambiente.
Corrigir o pH da mostura após o resfriamento para 4,5 com ácido lático.
Corrigir a temperatura para 45ºC e colocar 500g malte pilsen na panela borbulhar CO2 para eliminar o O2.
Lacrar a panela e acompanhar a acidificação até o pH 3.4.(kettle sour)
Fervura 60 min normal e pau na maquina.

Colocar 2,4kg de purê de manga palmer filtrado no final da fermentação primaria.

Acidificação com lactobacilos do malte (500g) @45ºC com 30hs chegou no ph 3.25.
Aroma ficou bem limpo sem indicação de contaminação.
Não houve formação do biofilme.
Foi levado 22l para o fermentador.