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Aronia

140 calories 12.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 40 liters (ending kettle volume)
Pre Boil Size: 44 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 71% (ending kettle)
Source: Shølbryggeriet
Calories: 140 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Monday June 8th 2026
1.046
1.009
4.9%
7.8
6.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.30 kg German - Wheat Malt3.3 kg Wheat Malt 37 2 40%
2.48 kg German - Pilsner2.48 kg Pilsner 38 1.6 30%
2.48 kg United Kingdom - Maris Otter Pale2.48 kg Maris Otter Pale 38 8.51 30%
8.26 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37 g Saaz (3.1 AA) / 18 Grams37 g Saaz (3.1 AA) / 18 Grams Hops Pellet 3.1 Boil 60 min 7.83 100%
37 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 g Chalk Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
7.98 ml Lactic acid Water Agt Mash 0 min.
0.50 g Servomyces Fining Boil 15 min.
1.25 g Protafloc Other Boil 10 min.
7.50 kg Aronia berries Spice Secondary 10 days
0.66 g Campden powder Other Secondary 10 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
4 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 343 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.66 bar       Temp: 18 °C       CO2 Level: 2.4 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
44.3 L Protein Rest Temperature -- 54 °C 15 min
Saccrification rest Temperature -- 68 °C 60 min
Mash-out Temperature -- 77 °C 5 min
3.15 L First Sparge Sparge -- 77 °C --
3.15 L Second sparge Sparge -- 77 °C --
Starting Mash Thickness: 5.36 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 45.89 L. Suggest reducing initial water volume to 45.4 L and adding 0.49 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 49.73 L. Suggest reducing initial water volume to 39.95 L and adding 4.33 L sparge/top-off. 44.3
Strike water volume at mash thickness of 5.4 L/kg 44.3
Mash volume with grains 49.7
Grain absorption losses -8.3
Remaining sparge water volume 8.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 45.9 L) 44
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 38.1 L) 40
Estimated amount in fermentor 40
Total: 53.2  
Equipment Profile Used: System Default
 
Notes

Kettle souring:
Mash as normal
After sparging, boil for 15 minutes
Cool to 35 degrees C
Add 14 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 ~24 hrs) keeping kettle on 35 degrees C
Start normal boil process
At 15 minutes, dilute with ~15 l boiled water to an OG of 1.035
Run normal cooling process
Ending Kettle volume should be 55 l

Yeast and fermentation:
Add yeast to wort and ferment for 14 days on 18 degrees C
Thaw the berries
Crush them lightly with a sanitized potato masher to brake the skin
Mix the Campden powder with 50-100 ml sanitized water
Add to the crushed berries and mix
Cover with a cloth and leave for 24 hours
Add berries after primary fermentation (after 4 days)
FG should end on 1.008 and pH on 3.3
Alcohol vol. will be 4.2-4.3%

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  • Last Updated: 2026-06-08 10:13 UTC