View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Bringebærliner

Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 38 liters (ending kettle volume)
Pre Boil Size: 44 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Shølbryggeriet
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)

Created: Sunday February 2nd 2020

Original Gravity:

1.051

Final Gravity:

1.013

ABV (alternate):

5.1%

IBU (tinseth):

8.1

EBC (ebcmorey):

5.5

Mash pH

5.4

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	EBC	Bill %
3,300 g	Bestmalz - Bestmalz - German - Wheat Malt3300 g Bestmalz - German - Wheat Malt	37	2	40%
2,480 g	Bestmalz - Bestmalz - German - Pilsner2480 g Bestmalz - German - Pilsner	38	1.6	30%
2,480 g	Crisp Malting - Crisp Malting - United Kingdom - Finest Maris Otter	38	3	30%
8,260 g / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
37 g	Saaz37 g Saaz Hops		Pellet	3.1	Boil	60 min	8.07	100%
37 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
37 g	Saaz (Pellet) 37 g Saaz (Pellet) Hops		8.07	100%
37 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
33 L	Protein Rest	Temperature	--	54 °C	15 min
	Saccrification rest	Temperature	--	68 °C	60 min
	Mash-out	Temperature	--	77 °C	5 min
8.8 L	First Sparge	Sparge	--	77 °C	--
8.8 L	Second sparge	Sparge	--	77 °C	--
Starting Mash Thickness: 4 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Chalk	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
8.37 ml	Lactic acid	Water Agt	Mash	1 hr.
10 g	Five Star Chemicals - Super Moss / 315 Grams	Fining	Boil	10 min.
6 g	White Labs - WLN1000 Yeast Nutrition / 20 Grams	Other	Boil	10 min.

Yeast

White Labs - German Ale/ Kölsch Yeast WLP029

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	18 - 21 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 168 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 2 bar Temp: 10 °C CO₂ Level: 3.42 Volumes

Target Water Profile

Asker, Norway

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	5	8	15	40	4
Mash Chemistry and Brewing Water Calculator

Notes

Kettle souring:
Mash as normal
After sparging, boil for 15 minutes
Cool to 35 degrees C
Add 28 ml lactic acid to bring pH to 4.5 after sparge is done
Add lactobacillus culture (In Norway: 0.5 l Biola)
Cover kettle with cling-film
Wait until pH reaches 3.5 (probably after ~36 hrs) keeping kettle on 35 degrees C
Start normal boil process
At 15 minutes, dilute with ~17 l boiled water to an OG of 1.035
Run normal cooling process

Yeast and fermentation:
1 package of yeast in 2 l starter
Run on magnetic stirrer for 48 hrs
Place in fridge for 24 hrs
Decant
Add to wort and ferment for 10-14 days on 18 degrees C
FG should end on 1.006 and pH on 3.3

Last Updated and Sharing

492

Views

Brews

Public: Yup, Shared
Last Updated: 2021-07-04 08:30 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!