Bringebærliner - Beer Recipe - Brewer's Friend

Bringebærliner

157 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 38 liters (ending kettle volume)
Pre Boil Size: 44 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Shølbryggeriet
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Sunday February 2nd 2020
1.051
1.013
5.1%
8.1
5.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3,300 g Bestmalz - Bestmalz - German - Wheat Malt3300 g Bestmalz - German - Wheat Malt 37 2 40%
2,480 g Bestmalz - Bestmalz - German - Pilsner2480 g Bestmalz - German - Pilsner 38 1.6 30%
2,480 g Crisp Malting - Crisp Malting - United Kingdom - Finest Maris Otter2480 g Crisp Malting - United Kingdom - Finest Maris Otter 38 3 30%
8,260 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37 g Saaz37 g Saaz Hops Pellet 3.1 Boil 60 min 8.07 100%
37 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L Protein Rest Temperature -- 54 °C 15 min
Saccrification rest Temperature -- 68 °C 60 min
Mash-out Temperature -- 77 °C 5 min
8.8 L First Sparge Sparge -- 77 °C --
8.8 L Second sparge Sparge -- 77 °C --
Starting Mash Thickness: 4 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Chalk Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
8.37 ml Lactic acid Water Agt Mash 1 hr.
10 g Five Star Chemicals - Super Moss / 315 Grams Fining Boil 10 min.
6 g White Labs - WLN1000 Yeast Nutrition / 20 Grams Other Boil 10 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 168 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2 bar       Temp: 10 °C       CO2 Level: 3.42 Volumes
 
Target Water Profile
Asker, Norway
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 5 8 15 40 4
Mash Chemistry and Brewing Water Calculator
 
Notes

Kettle souring:
Mash as normal
After sparging, boil for 15 minutes
Cool to 35 degrees C
Add 28 ml lactic acid to bring pH to 4.5 after sparge is done
Add lactobacillus culture (In Norway: 0.5 l Biola)
Cover kettle with cling-film
Wait until pH reaches 3.5 (probably after ~36 hrs) keeping kettle on 35 degrees C
Start normal boil process
At 15 minutes, dilute with ~17 l boiled water to an OG of 1.035
Run normal cooling process

Yeast and fermentation:
1 package of yeast in 2 l starter
Run on magnetic stirrer for 48 hrs
Place in fridge for 24 hrs
Decant
Add to wort and ferment for 10-14 days on 18 degrees C
FG should end on 1.006 and pH on 3.3

View Count: 500
Brew Count: 0
Last Updated: 2021-07-04 08:30 UTC

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