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Rabalder

141 calories 15 g 330 ml
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: 141 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created Sunday July 4th 2021
1.046
1.012
4.6%
7.8
5.5
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 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 Grams37 g Saaz (3.1 AA) / 18 Grams Hops Pellet 3.1 Boil 60 min 7.83 100%
37 g / 0.00
 
Mash Guidelines
Amount Description Type 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
 
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.
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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  • Public: Yup, Shared
  • Last Updated: 2022-01-16 13:14 UTC
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