Surøl - Beer Recipe - Brewer's Friend

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Surøl

158 calories 8.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 14.4 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 158 calories (Per 330ml)
Carbs: 8.9 g (Per 330ml)
URL: https://forum.norbrygg.no/threads/nm-15-bahrainer-weisse-petter-fornes.27733/
Created: Wednesday January 4th 2017
1.053
1.002
6.7%
7.5
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1,600 g German - Pilsner1600 g Pilsner 38 2.77 64%
800 g German - Wheat Malt800 g Wheat Malt 37 3.84 32%
100 g German - Acidulated Malt100 g Acidulated Malt 27 7.58 4%
2,500 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 7.54 100%
8 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Yest nutrition Other Boil 15 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table sugar       CO2 Level: 2.9 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 L -- -- 67 °C 75 min
Mash out -- -- 77 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 7.5
Mash volume with grains 9.2
Grain absorption losses -2.5
Remaining sparge water volume (equipment estimates 12.6 L) 10.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.7 L) 14.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 11
Going into fermentor 11
Total: 17.8  
Equipment Profile Used: System Default
 
Notes

Sourdough blend 12.5 ml/L

Enkel dekoksjonsmesk med 10 liter vann og 1/2 ts CaCl2

  • Innmesk 55° i 10 min
  • Ta av tykk dekoksjon (ca. 1/3) som varmes rolig opp til 70° med humle tilsatt.
  • Hold dekosjon 10 min
  • Dekosjon varmes rolig opp til kok og kokes i ca. 15 min.
  • Dekosjon blandes tilbake for å heve temp i vørter til 69.

    63° i 60 min,
    69° i 10 min
    77° i 10 min

  • Skylle med 10 L vann, 80° (pH-justert).
  • Varme opp vørter til 98°, så nedkjøling til romtemperatur.
  • Pitche 0.125 dl surdeig/l vørter, belufte.
  • Romtemperatur i 5 uker.
  • Karbonere på flaske med 8 g/l sukker.
Last Updated and Sharing
 
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  • Last Updated: 2017-09-20 16:25 UTC