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Spiders and Flies

157 calories 14 carbs
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.7 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Joe
Calories: 157 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Saturday July 14th 2018
1.048
1.009
5.21%
9.07
3.31
n/a
 
Brew Log History

Target 69°F
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Carbs: {{ stats.carbs | number:0 }}g / 12 oz

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Fermentables
Amount Fermentable PPG °L Bill %
4 lb German - Pilsner4 lb Pilsner 38 1.6 50%
4 lb American - White Wheat4 lb White Wheat 40 2.8 50%
8 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Perle0.5 oz Perle Hops Pellet 8.2 Boil 15 min 8.08 20%
1 oz Huell Melon1 oz Huell Melon Hops Pellet 7.2 Whirlpool at 160 °F 0 min 0.98 40%
1 oz Huell Melon1 oz Huell Melon Hops Pellet 7.2 Dry Hop 7 days 40%
 
Mash Guidelines
Amount Description Type Temp Time
2.5 gal Mash Temperature 152 °F 60 min
2.37 gal Sparge 1 Sparge 166 °F 15 min
2.37 gal Sparge 2 Sparge 166 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
84 oz Frozen Guava Pulp (6 x 14oz) Flavor Primary 0 min.
1 each Whirlfloc Fining Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 186 B cells required
Sauerkraut Lacto Starter
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 186 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-12681
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 3 88 179 60 1
3g gypsum
1g epsom
5g salt (maybe more?)
4g calcium chloride
1g baking soda
Mash Chemistry and Brewing Water Calculator
 
Notes

4 lb guava, 4 lb passion, 1 oz orange zest

Alternative yeasts: WLP630, Wyeast - German Ale 1007, Safale K-97

  1. Mash for 60 minutes. pH should be 4.0 to 4.5 when completed. Add lactic acid as necessary but no more than 5mL in a 5 gallon batch (1 mL of 88% lactic acid per .1 shift in pH for 5 gallons of wort ).
  2. Drop mash to kettle, boil 15 minutes with chiller to sterilize.
  3. Put chiller in cooler, drop wort to cooler, chill to 115F, add lacto starter. Cover with lid and wrap with Saran wrap.
  4. In 36 to 72 hours when pH reaches 3.5, boil 30 minutes with hop additions.
  5. Chill and drop to primary at 70 F. Pitch yeast.
  6. Once fermentation is finished (4 to 7 days), add fruit.
  7. Finish fermentation for 7 to 10 days.

    Lacto starter:
    • 100g DME
    • 900mL water
    • 1g yeast nutrient
    • 1g CaCO3 (optional)
    • 50mL mature (>14 day) sauerkraut brine

      Make 1.040 wort. Cool to 100 F and add brine. Use airlock. Do not use stir plate for first 12 hours. Agitate every few hours. Keep between 70-100F (higher is better) for few days until top of starter begins to clear. Decant liquid to leave CaCO3 behind and pitch directly. Do not cold crash.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-08-18 05:29 UTC
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