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Rabalder

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: 141 calories (Per 330ml)
Carbs: 15 g (Per 330ml)

Created: Sunday July 4th 2021

Original Gravity:

1.046

Final Gravity:

1.012

ABV (alternate):

4.6%

IBU (tinseth):

7.8

EBC (ebcmorey):

5.5

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	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	3.75	30%
8.26 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
37 g	Saaz (3.1 AA) / 18 Grams		Pellet	3.1	Boil	60 min	7.83	100%
37 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
37 g	Saaz (3.1 AA) / 18 Grams (Pellet)		7.83	100%
37 g / $ 0.00

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

Other Ingredients

Amount	Name	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.
8.40 ml	Lactic acid	Water Agt	Mash	0 min.
2 kg	Rhubarb	Flavor	Boil	15 min.
10 g	Five Star Chemicals - Super Moss	Fining	Boil	15 min.
6 g	Wyeast - Beer Nutrient	Other	Boil	10 min.
2 kg	Rhubarb	Flavor	Primary	10 days

Yeast

Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST

Amount:	4 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	15 - 22 °C	Starter:	No
Fermentation Temp:	18 °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

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
Add Rhubarb after primary fermentation (after 4 days)
FG should end on 1.008 and pH on 3.3
Alcohol vol. will be 4.2%

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2022-01-16 13:14 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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