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Tony Saffrano - Saffron Sour Ale

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 208 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)

Created: Thursday October 25th 2018

Original Gravity:

1.068

Final Gravity:

1.014

ABV (standard):

7.0%

IBU (tinseth):

30.4

EBC (ebcmorey):

10.9

Mash pH

3.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
4.70 kg	Finland - Pale Ale Malt4.7 kg Pale Ale Malt	36	3.84	72.3%
1.60 kg	Finland - Wheat Malt1.6 kg Wheat Malt	38	3.84	24.6%
200 g	American - Carapils (Dextrine Malt)200 g Carapils (Dextrine Malt)	33	3.31	3.1%
6.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	East Kent Goldings30 g East Kent Goldings Hops	Pellet	5	Boil	60 min	22.31	50%
30 g	East Kent Goldings30 g East Kent Goldings Hops	Pellet	5	Boil	10 min	8.09	50%
60 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
60 g	East Kent Goldings (Pellet) 60 g East Kent Goldings (Pellet) Hops		30.4	100%
60 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
26 L	Protein (step mashing)	Infusion	--	50 °C	15 min
	Starch (step mashing)	Infusion	--	67 °C	60 min
Starting Mash Thickness: 2.6 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
100 g	Lactic acid	Water Agt	Mash	3 days
0.20 g	Protafloc	Other	Boil	10 min.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.
1 g	Saffron	Flavor	Boil	0 min.
1 g	Saffron	Flavor	Secondary	3 days

Yeast

Mangrove Jack - US West Coast Yeast M44

Amount:	2 Each	Cost:
Attenuation (avg):	78%	Flocculation:	High
Optimum Temp:	15 - 23 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 199 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Step-mash @ 50°C for 15 min then another 60 min @ 67°C.

Bring down to 35-40°C and pitch 1 vial of L. Brevis. Obs! NO lactic acid added, just to get the right pH in this recipe, all pH is from the L. Brevis.

Let sit for 48-72h @ 40°C until <3.6 pH.

Bring to boil, pitch in 30g of EKG @ 60 min and another 30g @ 10 min, along with protafloc and yest nutrients. Finally pitch 0,5 g of saffron whole pistils @ 0 min. Actual OG 1,070.

Cool and pitch 1 pack of Mangrove Jack's M44.

Add 1 g of saffron pistils after fermentation is done and let sit for 3 days.

Last Updated and Sharing

722

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Brews

Public: Yup, Shared
Last Updated: 2018-12-25 11:11 UTC

System Default

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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