Nanna 2023 - Beer Recipe - Brewer's Friend

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Nanna 2023

105 calories 9.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Miðgarð Brewhouse
Calories: 105 calories (Per 330ml)
Carbs: 9.1 g (Per 330ml)
Created: Friday September 1st 2023
1.035
1.006
3.8%
4.5
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,900 g Weyermann - Bohemian Pilsner Malt1900 g Bohemian Pilsner Malt 36.8 2.43 50%
1,900 g Weyermann - Pale Wheat1900 g Pale Wheat 36 2 50%
3,800 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Hersbrucker10 g Hallertau Hersbrucker Hops Leaf/Whole 4.2 Boil 15 min 2.82 40%
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Leaf/Whole 4.2 Boil 5 min 1.7 60%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2,567 g Billberries Herb Secondary 7 days
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
20 - 35 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 65 B cells required
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 65 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
RO
1.4g Calcium Chloride
1.2g Salt
0.6g Calcium Carbonate
0.7g Epsom Salts
0.8g Gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Infusion -- 65 °C 60 min
17 L Sparge -- 68 °C 30 min
Starting Mash Thickness: 3.4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 12.9
Mash volume with grains 15.4
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 14.3 L) 18.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.6 L) 27
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 31.7  
Equipment Profile Used: System Default
 
Notes
  • 250g Oat Husks.

    Treat water.

    After mash & sparge collect wort.
    Acidify to a pH of 4.0 to 4.2.
    Boil for 10 minutes.

    Cool to 25c and pitch Lacto. 2-3 days.

    Aim for 3.5ph

    Boil as normal once desired sourness reached.


    Frozen Bilberries.
    Water to cover.
    +200g honey
    Simmer at 70c for 10mins.
    Cool, collect liquid and fruit. Add fruit in muslin bag to FV for 7 days.

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  • Last Updated: 2023-11-23 22:23 UTC