rhubarb berliner - Beer Recipe - Brewer's Friend

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rhubarb berliner

129 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 86% (brew house)
Source: ampi
Calories: 129 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Sunday January 15th 2017
1.042
1.012
4.0%
1.4
2.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 kg United Kingdom - Lager1.6 kg Lager 38 1.4 45.7%
1.40 kg United Kingdom - Wheat1.4 kg Wheat 37 2 40%
0.20 kg Rolled Oats0.2 kg Rolled Oats 33 2.2 5.7%
0.30 kg Lactose (Milk Sugar)0.3 kg Lactose (Milk Sugar) 41 1 8.6%
3.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Saaz2 g Saaz Hops Pellet 3.5 Boil 90 min 0.94 28.6%
5 g Saaz5 g Saaz Hops Pellet 3.5 Boil 5 min 0.44 71.4%
7 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2,000 g yorkshire forced rhubarb Other Primary --
1 each vanilla pod Spice Primary --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 181 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
penistone, sheffield
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
26 2 8 12 60 38

Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9.6
Mash volume with grains 11.7
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 23 L) 21.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 28.7 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 23
Going into fermentor 23
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

mash as normal
boil 5 min
chilli to 40oc and hold
split open 12 swanson lacto planterum and sour to 3.5
bring to boil for 15 mins

chilli and pitch sacc yeast ferm at 20oc

sous vide the rhubarb, split vanilla pod and lactose at 62oc till tender

added rhubarb after 4 days in primary

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  • Last Updated: 2017-02-21 16:10 UTC