Isaks Ingefära - Beer Recipe - Brewer's Friend

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Isaks Ingefära

148 calories 7.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 48 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Isak Wadsö
Calories: 148 calories (Per 330ml)
Carbs: 7.1 g (Per 330ml)
Created: Sunday June 9th 2019
1.050
1.000
6.5%
0.0
5.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Cane Sugar2 kg Cane Sugar 46 0 22.5%
6 kg American - Pale Ale6 kg Pale Ale 37 3.5 67.4%
0.30 kg German - CaraAmber0.3 kg CaraAmber 34 23 3.4%
0.20 kg German - CaraHell0.2 kg CaraHell 34 11 2.2%
0.40 kg Munich - Light 10L0.4 kg Munich - Light 10L 33 10 4.5%
8.90 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
645 g Ginger Herb Boil 15 min.
317 g Ginger Herb Whirlpool 0 min.
 
Yeast
- 3L of Proviva (Lactobacillus Plantarum V299)
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
34 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 195 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Lund (Bolmen), Scania, Sweden
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
Infusion -- -- --
Starting Mash Thickness: 12 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.43 L. Suggest reducing initial water volume to 45.4 L and adding 1.03 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 87.35 L. Suggest reducing strike water volume to 40.85 L and adding 41.95 L sparge/top-off. 82.8
WARNING: Based on your provided mash thickness (12 L/kg), your strike volume will exceeds the total water needed for the recipe (54.6 L). Reduce mash thickness to 7.89 L/kg or increase pre-boil volume to 76.2 L.  
Strike water volume at mash thickness of 12 L/kg 82.8
Mash volume with grains 87.4
Grain absorption losses -6.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.2
Pre boil volume (equipment estimates 46.4 L) 48
Boil off losses -1.4
Post boil Volume 45
Going into fermentor 45
Total: 54.6  
Equipment Profile Used: System Default
 
Notes

Circa 1300g ginger was peeled to 962g, of which 317g of juice was pressed.
The squeezed ginger was boiled for NN minutes and then the
317g of juice was added at flame out


Starter
1 liter water, and boil for 15 minutes:

90 grams Dry Malt Extract
20 grams Dextrose (Glucose) (sold to brewers as corn sugar)
20 grams Calcium Carbonate (CaCO3 / chalk)
1 gram Yeast Nutrient or DAP (diammonium phosphate)

Stir plate on low setting, temperature correct for that lacto strain for 24-36 hours. Use before 48 hours, or store refrigerated up to a week.

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  • Last Updated: 2021-10-18 19:58 UTC