Kaseskisno - Beer Recipe - Brewer's Friend

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Kaseskisno

93 calories 7.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 36 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 17.4 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 93 calories (Per 330ml)
Carbs: 7.8 g (Per 330ml)
Created: Tuesday July 6th 2021
1.031
1.005
3.4%
4.4
2.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Raspberry1.5 kg Raspberry - (late fermenter addition) 3.15 0 43.7%
0.90 kg Belgian - Pilsner0.9 kg Pilsner 37 1.6 26.2%
0.70 kg Belgian - Wheat0.7 kg Wheat 38 1.8 20.4%
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 2.2 5.8%
135 g German - Acidulated Malt135 g Acidulated Malt 27 3.4 3.9%
3.44 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Columbus7 g Columbus Hops Pellet 15 Boil 5 min 4.36 100%
7 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
125 g Greek yogurt Other Other 0 min.
1.50 kg Raspberry Flavor Primary 10 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 41 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 L Temperature 66 °C 66 °C 90 min
Starting Mash Thickness: 3.4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 6.6
Mash volume with grains 7.9
Grain absorption losses -1.9
Remaining sparge water volume (equipment estimates 14.7 L) 13.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.5 L) 17.4
Boil off losses -3.4
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 15
Going into fermentor 15
Total: 20.2  
Equipment Profile Used: System Default
 
Notes

After mash with pH 4.5, cool to 35 degrees C and add greek yogurt. Leave for 3 days covered. At pH 3.5, start to boil, add hops and cool. Add yeast. After fermentation will finish, add raspberries.

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  • Last Updated: 2021-07-24 13:27 UTC