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#31 Sur Korona

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.098 (recipe based estimate)
Post Boil Gravity: 1.216 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)

Created: Sunday March 15th 2020

Grapefruit Sour

by Northumbrewa

OG: 1.044 FG: 1.011 ABV: 4.3% IBU: 9

Original Gravity:

1.052

Final Gravity:

1.012

ABV (standard):

5.1%

IBU (tinseth):

8.0

SRM (morey):

4.5

Mash pH

n/a

Cost $

n/a

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Fermentation History

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Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.90 kg	Belgian - Wheat0.9 kg Wheat	38	1.8	20%
0.30 kg	Belgian - Pale Ale0.3 kg Pale Ale	38	3.4	6.7%
3.20 kg	German - Pilsner3.2 kg Pilsner	38	1.6	71.1%
0.10 kg	German - CaraMunich II0.1 kg CaraMunich II	34	46	2.2%
4.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
17.50 g	Cascade17.5 g Cascade Hops	Pellet	5	Boil	30 min	5.26	46.7%
10 g	Cascade10 g Cascade Hops	Pellet	5	Boil	15 min	1.94	26.7%
10 g	Cascade10 g Cascade Hops	Pellet	5	Boil	5 min	0.78	26.7%
37.50 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
37.50 g	Cascade (Pellet) 37.5 g Cascade (Pellet) Hops		7.98	100.1%
37.50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
13.5 L		Strike	74 °C	67 °C	60 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 kg	Acetic acid		Water Agt	Secondary	7 days

Yeast

White Labs - Dry English Ale Yeast WLP007

Amount:	2 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	18 - 21 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 95 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

Balanced Profile

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

Notes

Kettle sour with lacto, to pH 3,5, then ferment with yeast (unknown).

OG 25L 1.038 efficiency 67%
pH 4,99 kl 18, 1 Mai.

17,5gr Cascade +30Min
1.046 OG under kok på 23L

Last Updated and Sharing

306

Views

Brews

Public: Yup, Shared
Last Updated: 2020-08-17 15:12 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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#31 Sur Korona

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