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Berry Get´s Schwifty

Method: Extract
Style: Specialty Fruit Beer
Boil Time: 30 min
Batch Size: 31 liters (fermentor volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Wild Sensing Brewing
Calories: 148 calories (Per 330ml)
Carbs: 11.9 g (Per 330ml)

Created: Saturday August 19th 2017

Original Gravity:

1.049

Final Gravity:

1.007

ABV (standard):

5.5%

IBU (tinseth):

2.6

SRM (morey):

3.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3,050 g	Liquid Malt Extract - Pilsen3050 g Liquid Malt Extract - Pilsen	35	2	60.4%
1 kg	Liquid Malt Extract - Wheat1 kg Liquid Malt Extract - Wheat	35	3	19.8%
1 kg	Dry Malt Extract - Light1 kg Dry Malt Extract - Light	42	4	19.8%
5.05 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Archer10 g Archer Hops	Pellet	3	Boil	30 min	1.97	66.7%
5 g	Archer5 g Archer Hops	Pellet	3	Boil	15 min	0.64	33.3%
15 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
15 g	Archer (Pellet) 15 g Archer (Pellet) Hops		2.61	100%
15 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use
10 g	Dried Blueberry stem/leaf/berry	Flavor	Other
5 g	Dried Lingonberry leaf/flower	Flavor	Other
5 g	Dried Spruce shoots	Flavor	Other
5 g	Dried Juniper shoots	Flavor	Other
5 g	Dried Heather flower	Flavor	Other

Yeast

Imperial Yeast - A20 Citrus

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	Low
Optimum Temp:	19 - 27 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.0 (M cells / ml / ° P) 377 B cells required

Lactobacillus Plantarum

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	-18 - -18 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.0 (M cells / ml / ° P) 377 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Nordstrand (Skullerud), Oslo, Norway

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
18	0	2	7	7	23

Notes

Made 2L tea with the dried herbs at 80c
and rinse with wort 2 time's, at 80 and 98c under boil up.

4.5L Framgarden kveik at 30c

4.5L Sigmund Gjernes Kveik at 39c

22L A20 CITRUS Sacc Trois (WLP644) at 20-25c
---------------------------------------------------
22L A20 CITRUS

300g Blackcurrant pasteurized --> 4L

300g Sweet cherry --> 4L
frozen and left at room temperature

300g Lingonberry jam (home made) --> 4L

30g Dried lingon scrub and heater scrub --> 4L

And 4L clean bottled with 6g/L sugar