Dün kovaya girdi
Berliner Weisse
3.4% / 8.1 °P
Recipe by
Durul Güven
All Grain
Jet 30
74.5% efficiency
Batch Volume: 26 L
Boil Time: 60 min
Mash Water: 23.27 L
Sparge Water: 9.9 L
Total Water: 33.17 L
Boil Volume: 31.73 L
Pre-Boil Gravity: 1.027
Vitals
Original Gravity: 1.030
Total Gravity: 1.032
Final Gravity (Adv): 1.006
IBU (Tinseth): 6
BU/GU: 0.17
Color: 3 SRM
Mash
Temperature — 45 °C — 35 min
Temperature — 55 °C — 15 min
Temperature — 65 °C — 60 min
Decoction — 100 °C — 30 min
Malts (3.39 kg)
1.68 kg (30.3%) — Weyermann Wheat Malt, Pale — Grain — 2 SRM
1.65 kg (29.7%) — Weyermann Pilsner — Grain — 1.7 SRM
60 g (1.1%) — Weyermann Caramel Wheat Malt — Grain — 46 SRM
Other (2.16 kg)
2 kg (36%) — Mango (Fruit) — Other — 0 SRM — Secondary
160 g (2.9%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (56 g)
9 g (2 IBU) — Mandarina Bavaria 6.2% — Mash
9 g (3 IBU) — Mandarina Bavaria 6.2% — Boil — 10 min
38 g (2 IBU) — Mandarina Bavaria 6.2% — Aroma — 10 minhopstand @ 75 °C
Hopstand at 75 °C
Miscs
0.867 g — Baking Soda (NaHCO3) — Mash
0.193 g — Calcium Chloride (CaCl2) — Mash
12.6 g — Canning Salt (NaCl) — Mash
0.096 g — Chalk (CaCO3) — Mash
1.83 g — Epsom Salt (MgSO4) — Mash
0.193 g — Gypsum (CaSO4) — Mash
0.193 g — Slaked Lime (Ca(OH)2) — Mash
Yeast
1 pkg — White Labs WLP670 American Farmhouse Blend 78.5%
Fermentation
Primary — 21 °C — 19 days
Primary — 0 °C — 2 days
Secondary — 21 °C — 7 days
Secondary — 0 °C — 2 days
Secondary — 0 °C — 21 days
Carbonation: 3.4 CO2-vol
Water Profile
Ca2+
76Mg2+
13Na+
49Cl-
52SO42-
26HCO3-
42
After sparging temperature degreeses t0 40 cantigrad and added probiotics and the mash waits at the cattle until ph becomes 3.6