Sladdrig Vingelvinbärs - Beer Recipe - Brewer's Friend

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Sladdrig Vingelvinbärs

183 calories 17 g 330 ml
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 25.5 liters
Post Boil Size: 19.51 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 53% (brew house)
Source: Bunny Hops
Calories: 183 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Monday September 28th 2020
1.060
1.012
6.3%
27.8
6.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg American - Pale Ale3 kg Pale Ale 37 3.5 46.2%
3.50 kg American - Wheat3.5 kg Wheat 38 1.8 53.8%
6.50 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Yakima Chief Hops - Citra LupuLN2 (Cryo)7 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 22.5 Boil 55 min 22.53 12.3%
50 g Amarillo50 g Amarillo Hops Pellet 6.7 Whirlpool at 80 °C 0 min 5.21 87.7%
57 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 kg red currant Flavor Primary 0 min.
 
Yeast
Imperial Yeast - A43 Loki
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
16 - 38 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.4 L) 32.9
Mash volume with grains (equipment estimates 35.7 L) 37.2
Grain absorption losses -6.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24 L) 25.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 18.3 L) 19.5
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 19.3 L) 18
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

Sour with Proviva.
Fermented the first two days at 35°C and later 40°C

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  • Last Updated: 2020-11-20 17:01 UTC