5. POMERGRANATE BERLINER - Beer Recipe - Brewer's Friend

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5. POMERGRANATE BERLINER

136309 calories 11994.9 g 330 L
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 15.5 liters (fermentor volume)
Pre Boil Size: 15.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Imanol
Calories: 136309 calories (Per 330L)
Carbs: 11994.9 g (Per 330L)
Created: Sunday January 31st 2021
1.045
1.008
4.8%
0.0
3.6
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Castle Malting - Château Pilsen 2RS1 kg Château Pilsen 2RS 37 1.9 28.6%
1 kg Weyermann - Pale Wheat1 kg Pale Wheat 36 2 28.6%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 14.3%
1 kg Castle Malting - Château Wheat Blanc1 kg Château Wheat Blanc 38 1.8 28.6%
3.50 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Galaxy50 g Galaxy Hops Lupulin Pellet 13.9 Dry Hop 2 days 100%
50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Phosphoric acid Water Agt Mash --
1.20 L POMERGRANATE puree Flavor Primary 2 days
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (custom):
80.5%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
Yes
Fermentation Temp:
37 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 61 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
10 Each
Cost:
Attenuation (custom):
80.5%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
Yes
Fermentation Temp:
37 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 61 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
86 7 7 0 16 218.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.8 L Infusion 71 °C 67 °C 60 min
4 L Sparge 78 °C 75 °C 15 min
Starting Mash Thickness: 4.515 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.5 L/kg 15.8
Mash volume with grains 18.1
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 5.5 L) 4.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.9 L) 15.5
Boil off losses -1.4
Post boil Volume 15.5
Going into fermentor 15.5
Total: 19.9  
Equipment Profile Used: System Default
 
Notes

Starter realizado 15 horas antes.

Inicialmente, parto de 15L. Pero al no bajar la temperatura todo lo esperado, necesario meter 0,8L de agua fría para ajustar la temperatura hasta 66°C.


A los 3 días, casi ha terminado de fermentar. Le quedan 4 puntos pero le hago dryhop y bajo temperatura a 24°C. 2 días más tarde, echo el puré de granada.

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  • Last Updated: 2022-06-26 09:17 UTC