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berliner weisse
A ProMash Recipe Report
BJCP Style and Style Guidelines
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17-A Sour Ale, Berliner Weisse
Min OG:
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1.028
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Max OG:
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1.032
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Min IBU:
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3
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Max IBU:
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8
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Min Clr:
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2
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Max Clr:
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3
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Color in SRM, Lovibond
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Batch Size (Gal):
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11.00
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Wort Size (Gal):
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11.00
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Total Grain (Lbs):
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11.00
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Anticipated OG:
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1.033
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Plato:
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8.22
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Anticipated SRM:
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2.1
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Anticipated IBU:
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4.0
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Brewhouse Efficiency:
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85
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%
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Wort Boil Time:
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15
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Minutes
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Evaporation Rate:
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15.00
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Percent Per Hour
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Pre-Boil Wort Size:
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11.43
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Gal
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Pre-Boil Gravity:
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1.031
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SG
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7.92 Plato
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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
%
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Amount
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Name
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Origin
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Potential
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SRM
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50.0
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5.50 lbs.
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Pilsener
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Germany
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1.038
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2
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50.0
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5.50 lbs.
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Wheat Malt
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Germany
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1.039
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2
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Potential represented as SG per pound per gallon.
Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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0.60 oz.
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Hallertau Hersbrucker
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Whole
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12.30
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4.0
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15 min
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WYeast 4335 Lactobacillus Delbrueckii
Mash Type:
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Single Step
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Grain Lbs:
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11.00
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Water Qts:
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16.50
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Before Additional Infusions
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Water Gal:
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4.13
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.50
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Before Additional Infusions
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Rest
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Temp
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Time
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Saccharification Rest:
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149
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60 Min
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Mash-out Rest:
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170
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0 Min
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Sparge:
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170
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0 Min
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Total Mash Volume Gal: 5.01 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
yeast is actually white labs wlp677 lactobacillus
hop is actually leaf sorachi ace @ 12.3% AA.
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Generated with ProMash Brewing Software |
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