Malinski Kiseljak - Beer Recipe - Brewer's Friend

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Malinski Kiseljak

105 calories 9.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 105 calories (Per 330ml)
Carbs: 9.1 g (Per 330ml)
URL: https://hrvatskohomebrewprvenstvo.beer/competition/
Created: Monday May 27th 2019
1.035
1.006
3.8%
3.5
2.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Belgian - Pilsner1.5 kg Pilsner 37 1.6 50%
1.50 kg Belgian - Wheat1.5 kg Wheat 38 1.8 50%
3 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Cascade5 g Cascade Hops Pellet 5.9 Boil 30 min 3.53 100%
5 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2,500 g Raspberries Other Primary 3 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 61 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 200.9 g       Temp: 18 °C       CO2 Level: 3.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.5 L Strike 67 °C 67 °C 90 min
20 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 67 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 10.5
Mash volume with grains 12.5
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 19.1 L) 19.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.7 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 20
Going into fermentor 20
Total: 29.9  
Equipment Profile Used: System Default
 
Notes

After mashing boil for 15 minutes to boil off any oxygen from wort, transfer carefully to bucket and make sure you dont leave any head space to avoid contact with oxygen, lower ph down to 4.5 with lactic acid, add 330g of probiotic containing Lactobacillus rhamnosus.
Store it on temperature of 37°C for 24h. It should bring down ph to 3.2.
Transfer sour wort back to kettle and boil for 60 minutes, adding 5g of cascade hops 30 minutes from end of boil. Cool down to 18°C and transfer to fermenter, pitch US-05.
Add 2.5 kg frozen raspberries to primary for 3 days after primary fermentation is done, filter to bottling bucket and add 200g of dextrose, stir slowly to avoid unnecesary oxidation.

2nd place at Croatian homebrew championship in wild & sour category.



Award Winning Recipe
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  • Last Updated: 2020-10-01 12:17 UTC