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
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
37 g |
Saaz (3.1 AA)
/ 18 Grams (Pellet) 37 g Saaz (3.1 AA)
/ 18 Grams (Pellet) Hops |
|
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
|
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. |
|
7.98 ml |
Lactic acid
|
|
Water Agt |
Mash |
0 min. |
|
0.50 g |
Servomyces
|
|
Fining |
Boil |
15 min. |
|
1.25 g |
Protafloc
|
|
Other |
Boil |
10 min. |
|
7.50 kg |
Aronia berries
|
|
Spice |
Secondary |
10 days |
|
0.66 g |
Campden powder
|
|
Other |
Secondary |
10 days |
Priming
|
Method: co2
Amount: 1.66 bar
Temp: 18 °C
CO2 Level: 2.4 Volumes |
Target Water Profile
Asker, Norway
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
Thaw the berries
Crush them lightly with a sanitized potato masher to brake the skin
Mix the Campden powder with 50-100 ml sanitized water
Add to the crushed berries and mix
Cover with a cloth and leave for 24 hours
Add berries after primary fermentation (after 4 days)
FG should end on 1.008 and pH on 3.3
Alcohol vol. will be 4.2-4.3%
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2026-06-08 10:13 UTC
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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 $ |
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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