Die Rote Kapelle - Cherries - Beer Recipe - Brewer's Friend

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Die Rote Kapelle - Cherries

109 calories 10.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.47 liters
Post Boil Size: 21.4 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Max Nosko
Calories: 109 calories (Per 330ml)
Carbs: 10.7 g (Per 330ml)
Created: Wednesday October 6th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Weyermann - Pilsner1.5 kg Pilsner 36 1.5 50%
1.50 kg Weyermann - Pale Wheat1.5 kg Pale Wheat 36 2 50%
3 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 6.62 100%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
14 ml Lactic acid Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 15 min.
6 each L. Plantarum Other Mash 0 min.
1 tsp Yeast Nutrient Other Boil 0 min.
2 kg Blueberries Flavor Secondary 3 days
1 kg Raspberries Flavor Secondary 3 days
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1.11 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 3.25 bar       Temp: 20 °C       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
20 L Pilsner only Strike 58 °C 55 °C 10 min
20 L Vorlauf 67 °C 66 °C 50 min
20 L Mash out Vorlauf 78 °C 78 °C 10 min
9 L Sparge 78 °C 78 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 29.7 L) 30.4
Mash volume with grains (equipment estimates 31.7 L) 32.4
Grain absorption losses -3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20 L) 21.4
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 21.4 L) 20
Total: 30.4  
Equipment Profile Used: System Default
 
Notes

After 10 min boil cool naturally to 37C
Fix pH to 4.2-4.5 and add L. Plantarum
Wait untill pH drop to 3.2
Boil 50min

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  • Last Updated: 2025-02-13 12:28 UTC