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berliner weisse

A ProMash Recipe Report



BJCP Style and Style Guidelines
17-A Sour Ale, Berliner Weisse

Min OG: 1.028 Max OG: 1.032   
Min IBU: 3 Max IBU: 8   
Min Clr: 2 Max Clr: 3  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 11.00      
Anticipated OG: 1.033 Plato: 8.22
Anticipated SRM: 2.1        
Anticipated IBU: 4.0      
Brewhouse Efficiency: 85  %   
Wort Boil Time: 15  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 11.43  Gal   
Pre-Boil Gravity: 1.031  SG 7.92 Plato


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
50.0 5.50 lbs.  Pilsener Germany 1.038 2
50.0 5.50 lbs.  Wheat Malt Germany 1.039 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.60 oz.  Hallertau Hersbrucker Whole 12.30 4.0 15 min


Yeast
WYeast 4335 Lactobacillus Delbrueckii


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 11.00   
Water Qts: 16.50 Before Additional Infusions
Water Gal: 4.13 Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 149 60 Min
Mash-out Rest: 170 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 5.01 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
yeast is actually white labs wlp677 lactobacillus
hop is actually leaf sorachi ace @ 12.3% AA.




Generated with ProMash Brewing Software

© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Saturday, 15-Oct-2011 10:24:58 MST