Home-brew Hel (HH) - Beer Recipe - Brewer's Friend

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Home-brew Hel (HH)

136 calories 12 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 136 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Thursday September 7th 2023
1.045
1.008
4.9%
13.1
4.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 kg Weyermann - Pilsner2.25 kg Pilsner 36 1.5 44.1%
2.25 kg Weyermann - Pale Wheat2.25 kg Pale Wheat 36 2 44.1%
0.50 kg Weyermann - Munich Type I0.5 kg Munich Type I 38 6 9.8%
0.10 kg Weyermann - Acidulated0.1 kg Acidulated 27 3.4 2%
5.10 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Pellet 4.9 Boil 30 min 12.43 83.3%
5 g Hallertau Hersbrucker5 g Hallertau Hersbrucker Hops Pellet 4.9 Boil 5 min 0.64 16.7%
30 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Erythritol Other Boil 1 min.
1 each Vanilla Bean Spice Secondary 7 min.
2 kg raspberries Herb Secondary 7 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Helsinki
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
27 L Strike 65 °C 65 °C 60 min
Temperature 75 °C 75 °C 10 min
6 L Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20.4
Mash volume with grains 23.8
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 13.5 L) 14.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Going into fermentor 22
Total: 34.5  
Equipment Profile Used: System Default
 
Notes

It start's like the Hvitur Sloppur beer from brew.is, but switch the yeast for Wildbrew Philly Sour.
Brew like regular beer, ferment for 1-2 weeks.
Cold crash the beer and then move to a new container, adding 2kg of raspberries.
I typically mash the raspberries in a pot with some water and boil them down a bit to sanitize, cool down and then add them in.
Haven't used a vanilla pod as the recipe suggests

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  • Last Updated: 2024-02-03 10:40 UTC