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Irn Brulinerweisse

156 calories 13 carbs
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 56 liters (fermentor volume)
Pre Boil Size: 56 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 89% (brew house)
Source: JH
Calories: 156 calories (Per 355mL)
Carbs: 13 g (Per 355mL)
Created Tuesday November 22nd 2016
1.048
1.007
5.39%
7.33
3.89
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
7.5 kg United Kingdom - Golden Promise7.5 kg Golden Promise 37 3 75.8%
2 kg German - Wheat Malt2 kg Wheat Malt 37 2 20.2%
0.2 kg Rice Hulls0.2 kg Rice Hulls 0 0 2%
0.2 kg Irn Bru0.2 kg Irn Bru 46 3 2%
9.9 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
16 g Target16 g Target Hops Leaf/Whole 10.9 Boil 60 min 7.33 100%
 
Mash Guidelines
Amount Description Type Temp Time
40 L Infusion 67 °C 75 min
40 L Mash out Temperature 74 °C 5 min
Starting Mash Thickness: 4 L/kg
 
Other Ingredients
Amount Name Type Use Time
2 L Irn Bru Flavor Kegging 1 min.
110 g Citric Acid Water Agt Kegging 1 min.
6 L Irn Bru Extra Water Agt Secondary 2 days
10 ml Lactic acid Other Secondary 5 min.
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 500 B cells required
Brett Brux
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 500 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh EH3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 4 6 13 21
Mash Chemistry and Brewing Water Calculator
 
Notes

Brewed 6th December 2016
Keg with citric acid, Irn Bru Extra and Brett Brux (Orval) on 14th December 2016.

Blended in 6L of Irn Bru Extra

Citric and lactic dropped to 3.2PH

Banana, mango, tropical fruity with a aspartame and a little acidic bite.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-12-30 16:02 UTC
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