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Hall of Floaters in the Sky

128 calories 22 carbs
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 128 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created Saturday November 16th 2019
1.037
1.022
1.98%
7.94
3.69
5.75
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Fermenting Now

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Days
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Fermentables
Amount Fermentable PPG °L Bill %
3.5 lb American - White Wheat3.5 lb White Wheat 40 2.8 46.7%
3 lb German - Pilsner3 lb Pilsner 38 1.6 40%
1 lb German - Munich Light1 lb Munich Light 37 6 13.3%
7.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 15 min 7.94 100%
 
Mash Guidelines
Amount Description Type Temp Time
4.5 gal Strike 154 °F 60 min
2.5 gal Batch Sparge 155 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
62 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Efland Well
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Heat 3 gallons of water to 166 F. Mash-in grain, mash for 60 minutes at 154 F. Sparge with 3.5 gallons for pre-boil volume.

Collect wort and boil for 15 minutes. Chill to 95 F, purge kettle headspace with C02 and pitch the lactobacillus. Wrap the kettle in blanket and let the temp drop on its own. Sour until the pH drops to 3.3-3.7. After the desired pH is reached, bring the wort to a boil, add hops and boils for 15 mins.

Add hops for 15 mins

Chill wort to 75-90 F, pour into fermenter and pitch the yeast

My Sour Mashing variant:

Mash for 60 mins as above with 4.5 gallons of water, pitch Lactobacillus into mash, purge headspace and maintain temp between 113-120 until pH drops to 3.3-3.7.

Drain to boil pot, boil for 15 mins, add hops for 15 mins

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-11-17 15:44 UTC
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