Testar en ny jäst, Philly sour, som innehåller allt jag behöver för en berliner weisse. Har hört en del om den, typ att den ska ge en väldigt tråkig suris, så jag tänker även hälla i en drös fryst havtorn.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 12 L | 60 min | 15.95 | 2.33 | 1.038 | 1.004 | 4.48 |
| Actuals | 1.038 | 1.004 | ||||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Berliner Weisse | 23 A | 1.028 - 1.032 | 1.003 - 1.006 | 3 - 8 | 2 - 3 | 0 - 0 | 2.8 - 3.8 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pilsner | 1.3 kg | 66.67 |
| Wheat Malt | 400 g | 20.51 |
| Cane Sugar | 250 g | 12.82 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Dr. Rudi | 5 g | 60 min | Boil | Pellet | 12.6 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Gypsym / 0.109 Kilograms | 1 g | 60 min | Mash | Water Agent |
| Lactic acid / 0.299 Liters | 2.5 g | 60 min | Mash | Water Agent |
| Table Salt / 0.999 Kilograms | 1 g | 60 min | Mash | Water Agent |
| Protafloc / 54.5 Grams | 0.5 g | 15 min | Boil | Fining |
| Jästnäring | 1 g | 10 min | Boil | Other |
| AEB - Endozym Protease GF - 5% / 0.249 Kilograms | 1 g | 14 days | Primary | Fining |
| Havtorn fryst | 600 g | 14 days | Secondary | Water Agent |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| WildBrew Philly Sour (Philly Sour) | Lallemand | 85% | 20°C - 25°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| 64°C | 45 min | |
| 70°C | 25 min | |
| 77°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Notes
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Download
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