berliner weisse apricot hibiscus - Beer Recipe - Brewer's Friend

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berliner weisse apricot hibiscus

146 calories 13.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 3 liters (fermentor volume)
Pre Boil Size: 8.69 liters
Post Boil Size: 3 liters
Pre Boil Gravity: 1.016 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 146 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Wednesday November 2nd 2022
1.048
1.009
5.1%
2.1
4.2
n/a
0.14
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
240 g Apricot240 g Apricot - (late fermenter addition) 4.05 0 26.4%
250 g Viking - Wheat Malt250 g Wheat Malt 38 2.5 27.5%
200 g Crisp Malting - Finest Maris Otter200 g Finest Maris Otter 38 3 22%
200 g Viking - Pilsner Malt200 g Pilsner Malt 37 1.9 22%
20 g Rice Hulls20 g Rice Hulls 0 0 2.2%
910 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Monroe2 g Monroe Hops $ 0.07 / g
$ 0.14 		Pellet 2.5 Aroma at 100 °C 10 min 2.07 100%
2 g / $ 0.14
 
Other Ingredients
Amount Name Cost Type Use Time
0.70 g Irish Moss Fining Boil 15 min.
10 g Hibiscus Herb Secondary 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
3 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 13 B cells required
- lactobacillus capsule
Amount:
40 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 13 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 L Infusion 60 °C 66 °C 60 min
2 L Sparge 75 °C -- --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 10.3 L) 10.3
Mash volume with grains (equipment estimates 10.7 L) 10.7
Grain absorption losses -0.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 8.7 L) 8.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 3
Volume into fermentor 3
Total: 10.3  
Equipment Profile Used: System Default
 
Notes

I set mash PH to ~5.5 using lactic acid

I use 40% fruit content as fermentable
home grown apricot puree, turmixed and pasturized on 75C

bottle with cbc-1 (killer yeast)

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  • Last Updated: 2023-07-27 16:05 UTC