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Rabarber & Mangosuris

136 calories 11.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 21.69 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 136 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)
Created: Friday May 19th 2023
1.045
1.007
5.1%
19.3
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Viking - Vienna2 kg Vienna 37 3.6 21.4%
1.40 kg Simpsons - Finest Pale Ale Golden Promise1.4 kg Finest Pale Ale Golden Promise 37 2.4 15%
0.70 kg Simpsons - Oat Malt0.7 kg Oat Malt 28 2 7.5%
1.25 kg Rhubarb1.25 kg Rhubarb - (late boil kettle addition) 0.4 0 13.4%
3 kg Rhubarb3 kg Rhubarb - (late fermenter addition) 0.4 0 32.1%
1 kg Mango1 kg Mango - (late boil kettle addition) 4.95 0 10.7%
9.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Cascade7 g Cascade Hops Pellet 7 Boil 60 min 6.85 16.7%
10 g Cascade10 g Cascade Hops Pellet 7 Boil 30 min 7.52 23.8%
25 g Cascade25 g Cascade Hops Pellet 7 Boil 5 min 4.88 59.5%
42 g / $ 0.00
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 26.7 L) 26.7
Mash volume with grains (equipment estimates 29.4 L) 29.4
Grain absorption losses -4.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.7 L) 21.7
Volume increase from sugar/extract (late additions) 2.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18
Top off amount 2
Volume into fermentor 20
Total: 26.7  
Equipment Profile Used: System Default
 
Notes

80cl pressad rabarber rå (100% juice) ner i fatet.
1st jäststopp
Askorbinsyra 3g

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  • Last Updated: 2023-06-18 18:19 UTC