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Double Batch Slushie Base

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Common Law Brewing Co.
Calories: 269 calories (Per 16oz)
Carbs: 26 g (Per 16oz)

Created: Tuesday February 4th 2020

Original Gravity:

1.081

Final Gravity:

1.018

ABV (standard):

8.2%

IBU (tinseth):

33.0

SRM (morey):

5.5

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14 lb	American - White Wheat14 lb White Wheat	40	2.8	41.8%
14 lb	American - Pilsner14 lb Pilsner	37	1.8	41.8%
0.50 lb	German - Acidulated Malt0.5 lb Acidulated Malt	27	3.4	1.5%
4 lb	US - Rice Hulls4 lb Rice Hulls	0	0	11.9%
1 lb	Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	3%
33.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Mosaic1.5 oz Mosaic Hops	Pellet	12.5	Boil	15 min	14.61	50%
1.50 oz	El Dorado1.5 oz El Dorado Hops	Pellet	15.7	Boil	15 min	18.35	50%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Mosaic (Pellet)	14.61	50%
1.50 oz	El Dorado (Pellet)	18.35	50%
3 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7.5 gal	Strike	165 °F	152 °F	60 min
7.5 gal	Batch Sparge	168 °F	164 °F	15 min
Starting Mash Thickness: 1.4 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1 tsp	Gypsum	Water Agt	Mash	1 hr.
5 tbsp	Lactic acid	Water Agt	Other	1 hr.
1 gal	Mango Puree	Flavor	Kegging	--

Yeast

Imperial Yeast - A43 Loki

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Medium High
Optimum Temp:	60 - 100 °F	Starter:	No
Fermentation Temp:	90 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 259 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

22451

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	0	0	50	35	0
Mash Chemistry and Brewing Water Calculator

Notes

Mash and Sparge as usual
Boil for 5 minutes then chill to 110f
Add food-grade lactic acid to get 4.4-4.7 pH (~2.5-3 tbsp)
Add entire carton of mango Goodbelly
Seal kettle and leave at 110f for 24 hours, targetting a pH, 3.2-3.5
Boil for 60 minutes
Chill to 90f pitch temp and pitch Kveik
Once fermented, cold crash to 40f

Last Updated and Sharing

158

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Brews

Public: Yup, Shared
Last Updated: 2020-09-24 20:53 UTC

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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