Berry Get´s Schwifty - Beer Recipe - Brewer's Friend

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Berry Get´s Schwifty

148 calories 11.9 g 330 ml
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Beer Stats
Method: Extract
Style: Specialty Fruit Beer
Boil Time: 30 min
Batch Size: 31 liters (fermentor volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Wild Sensing Brewing
Calories: 148 calories (Per 330ml)
Carbs: 11.9 g (Per 330ml)
Created: Saturday August 19th 2017
1.049
1.007
5.5%
2.6
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,050 g Liquid Malt Extract - Pilsen3050 g Liquid Malt Extract - Pilsen 35 2 60.4%
1 kg Liquid Malt Extract - Wheat1 kg Liquid Malt Extract - Wheat 35 3 19.8%
1 kg Dry Malt Extract - Light1 kg Dry Malt Extract - Light 42 4 19.8%
5.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Archer10 g Archer Hops Pellet 3 Boil 30 min 1.97 66.7%
5 g Archer5 g Archer Hops Pellet 3 Boil 15 min 0.64 33.3%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Dried Blueberry stem/leaf/berry Flavor Other 0 min.
5 g Dried Lingonberry leaf/flower Flavor Other 0 min.
5 g Dried Spruce shoots Flavor Other 0 min.
5 g Dried Juniper shoots Flavor Other 0 min.
5 g Dried Heather flower Flavor Other 0 min.
 
Yeast
Imperial Yeast - A20 Citrus
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
19 - 27 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 377 B cells required
Lactobacillus Plantarum
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 377 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Nordstrand (Skullerud), Oslo, Norway
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
18 0 2 7 7 23
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 30.4 L) 30.5
Volume increase from sugar/extract (early additions) 3.5
Pre boil volume (equipment estimates 33.9 L) 34
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 31
Going into fermentor 31
Total: 30.5  
Equipment Profile Used: System Default
 
Notes

Made 2L tea with the dried herbs at 80c
and rinse with wort 2 time's, at 80 and 98c under boil up.

4.5L Framgarden kveik at 30c

4.5L Sigmund Gjernes Kveik at 39c

22L A20 CITRUS Sacc Trois (WLP644) at 20-25c
---------------------------------------------------
22L A20 CITRUS

300g Blackcurrant pasteurized --> 4L

300g Sweet cherry --> 4L
frozen and left at room temperature

300g Lingonberry jam (home made) --> 4L

30g Dried lingon scrub and heater scrub --> 4L

And 4L clean bottled with 6g/L sugar

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  • Last Updated: 2018-10-21 18:43 UTC