Berserker - Beer Recipe - Brewer's Friend

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Berserker

187 calories 18.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 21 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Axel Pardemann
Calories: 187 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Monday March 2nd 2020
1.061
1.014
6.3%
33.7
36.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Viking - Pale Ale Malt3.5 kg Pale Ale Malt 37 2.5 79.5%
0.50 kg American - Caramel / Crystal 90L0.5 kg Caramel / Crystal 90L 33 90 11.4%
0.25 kg American - Chocolate0.25 kg Chocolate 29 350 5.7%
0.15 kg Weyermann - Carafa Special Type 1 0.15 kg Carafa Special Type 1 29.9 340 3.4%
4.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 12.67 25%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 30 min 9.74 25%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 11.31 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 15 min.
150 g Cacao Nibs Flavor Secondary 7 days
1.80 L Cold Brew Coffee Flavor Bottling 14 days
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 75 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Strike 73 °C 67 °C 60 min
13 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 13.8
Mash volume with grains 16.7
Grain absorption losses -4.4
Remaining sparge water volume 12.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 15
Going into fermentor 15
Total: 26.3  
Equipment Profile Used: System Default
 
Notes

Re-hydrate Irish moss at least 15 minutes before adding it to your boil.

Sanitize the brew bag before putting the cacao nibs in.

Cold Brew Coffee using 1 to 6 coffee (g) to water (ml) ratio with 24 hours of brew time in the fridge. (Account for the volume lost because of grain absorption).

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  • Last Updated: 2021-09-12 15:17 UTC