Berlinersaurus Voss - Beer Recipe - Brewer's Friend

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Berlinersaurus Voss

161 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 83% (brew house)
Source: JH
Calories: 161 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Sunday January 22nd 2017
1.052
1.016
4.8%
0.0
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 60%
3 kg United Kingdom - Wheat3 kg Wheat 37 2 30%
1 kg German - Munich Light1 kg Munich Light 37 6 10%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g First Gold100 g First Gold Hops Pellet 7.5 Dry Hop 4 days 100%
100 g / $ 0.00
 
Yeast
Omega Yeast Labs - HotHead Ale
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium High
Optimum Temp:
17 - 37 °C
Starter:
No
Fermentation Temp:
28 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 322 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh EH3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 4 6 13 21
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Infusion -- 68 °C 90 min
50 L Pasteurization rest Temperature -- 80 °C 120 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50 L. Suggest reducing initial water volume to 45.4 L and adding 4.6 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 30
Mash volume with grains 36.6
Grain absorption losses -10
Remaining sparge water volume 30.9
Mash Lauter Tun losses -0.9
Pre boil volume 50
Boil off losses  
Post boil Volume 50
Going into fermentor 50
Total: 60.9  
Equipment Profile Used: System Default
 
Notes

Open pasteurization rest at 80 C for 1 hour 30

Drop PH with lactic acid to 4.5. Pitch <300 billion cells Lactobacillus P. (30 capsules of Swansons Probiotics) at 30C and leave for 24 hours in fermentor.

To be followed after 24 hours with Voss Kviek (not Hothead as stated above) co-pitched with Brett Amalgamation.

Dry-hopped 21/02/2017 with First Gold.

On tap 9th March 2017: Tripical fruit aroma. Zesty citrus, orange peel, lemony, passionfruit, guava. Sour. Brett fruitiness and mouthfeel. Good head retention.

Mara: Aroma - cooked strawberries, jam. Tropical fruit + sourness = peaches.

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  • Last Updated: 2017-03-12 17:26 UTC