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Ingefärsbas v2

105 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 10 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 53.75 liters
Post Boil Size: 53 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 105 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Tuesday November 10th 2020
1.033
1.019
1.8%
0.0
3.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg German - Pale Ale10 kg Pale Ale 39 2.3 100%
10 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
GigaYeast - Fast Souring Lacto
Amount:
1 Each
Cost:
Attenuation (avg):
40%
Flocculation:
N/A
Optimum Temp:
20 - 37 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 174 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Innan sparge med 10l vatten
1.039OG
efter spädning
1.033

Ph 5.6 inna surning
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Strike 71 °C 67 °C 60 min
10 L Sparge -- -- --
Starting Mash Thickness: 5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53.95 L. Suggest reducing initial water volume to 45.4 L and adding 8.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 56.6 L. Suggest reducing strike water volume to 38.8 L and adding 11.2 L sparge/top-off. 50
Strike water volume at mash thickness of 5 L/kg 50
Mash volume with grains (equipment estimates 49.6 L) 56.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 14.9 L) 14.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 54 L) 53.8
Boil off losses -1
Post boil Volume 53
Top off amount 7
Going into fermentor 60
Total: 64.7  
Equipment Profile Used: System Default
 
Notes


Fermented for 68h,
Gravity was 1.24
pH ~3.0
halted by boiling for 10minutes
4.1kg sugar and ginger gratings was added during boil

1897g of ginger was peeled, grated and hand squeezed.
The gratings was boiled put in the boil (for 10minutes), juice added at 70C

Sugar added based on this calc
http://www.fermcalc.com/FermCalcJS.html

Second kveik ferment started at 1.049 OG
13th nov

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  • Last Updated: 2020-11-13 17:43 UTC