12 Berg og Båre V.1.0 - Blueberry Low Carb Sour Pale Seaweed Juniper - Beer Recipe - Brewer's Friend

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12 Berg og Båre V.1.0 - Blueberry Low Carb Sour Pale Seaweed Juniper

215 calories 10.3 g 500 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 215 calories (Per 500ml)
Carbs: 10.3 g (Per 500ml)
Created: Wednesday July 5th 2023
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OG: 1.061 FG: 1.010 ABV: 6.8% IBU: 30

1.048
1.000
6.4%
32.8
10.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 3.5%
0.50 kg Caramel / Crystal 60L0.5 kg Caramel / Crystal 60L 34 60 8.8%
5 kg Pale malt Vestbrygg IREKS 5L - Pale malt Vestbrygg IREKS 5L - Pale Ale5 kg Pale malt Vestbrygg IREKS 5L - Pale Ale 37 3.5 87.7%
5.70 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Brewer's Gold25 g Brewer's Gold Hops Pellet 10 Boil 60 min 27.32 50%
25 g Brewer's Gold25 g Brewer's Gold Hops Pellet 10 Mash at 66 °C 60 min 5.45 50%
50 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5,500 g Blueberries Other Primary --
1 each White Labs - Ultra-Ferm WLN4100 Other Primary --
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 138.9 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike 74 °C 67 °C 60 min
22 L Fly Sparge -- 77 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.1
Mash volume with grains 20.7
Grain absorption losses -5.7
Hops absorption losses (mash) -0.1
Remaining sparge water volume (equipment estimates 20.5 L) 18.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.8 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25
Going into fermentor 25
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

5500g Blueberries crushed with stick blender, added 2.4L water and pectinase for 24 hours. Straiuned to remove skin and seeds. 6L total blueberry juice.

Boil 3h to remove enough water to make room for blueberry juice. Post boil volume 18L, so 11 liter evaporated.

50g Juniper wood shavings added to last 60 mins boil.

ca 400g fermented wet seaweed added to last 60 min boil, in nylon bag. Himanthalia elongata (to add mouthfeel) and Porphyra umbilicalis (EXTREME umami) 50/50.

Chilled to 30C, transfer to primary. Addition of two handfuls acidulated malt, crushed, for acidification in primary for 48h.

Didn't do whirlpool, so hops and protein sediments are in primary. This should be a rustic beer.

Have not done gravity reading since blueberries will add sugar.

Blueberries added after souring, light sourness, bitter, no to little juniper

Aeration with pure oxygen.

Yeast pitched 07.08.23 @20C, further cooled to 18C. Less than six hours lag time.

OG: 1.047 - 07.08.23 @ 18,0C
SG: 1.024 @20,5C - 09.08.23 - quite bitter, woody, fragrant, quite sour, massive juniper aroma

Flavour/aroma at 1.024: Prominent alcohol on the nose, medicinal

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  • Public: Yup, Shared
  • Last Updated: 2023-08-09 08:11 UTC