Hibiscus Birliner - Beer Recipe - Brewer's Friend

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Hibiscus Birliner

97 calories 10.1 g 330 ml
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Beer Stats
Method: Extract
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.024 (recipe based estimate)
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: scott baldwin
Calories: 97 calories (Per 330ml)
Carbs: 10.1 g (Per 330ml)
Created: Friday February 14th 2020
1.032
1.008
3.2%
12.0
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.10 kg German - Pilsner1.1 kg Pilsner 38 1.6 50%
1.10 kg German - Wheat Malt1.1 kg Wheat Malt 37 2 50%
2.20 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Saaz12 g Saaz Hops Pellet 3.5 Boil 60 min 8.97 37.5%
20 g Saaz20 g Saaz Hops Pellet 3.5 Aroma 5 min 2.98 62.5%
32 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g hibiscus Herb Whirlpool 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 91 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 65 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 23.1 L) 22.2
Mash volume with grains (equipment estimates 23.1 L) 23.7
Grain absorption losses (steeping) -2.2
Pre boil volume (equipment estimates 20.9 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 15
Going into fermentor 15
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 22.2  
Equipment Profile Used: System Default
 
Notes

Lallamand sour lactob. to be added @40 deg c after full collection of wort. Monitor until 3.2-3.5 p.H. Boil with hop additions and ferment.

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  • Last Updated: 2020-02-14 14:58 UTC