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Berserker

Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 21 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Axel Pardemann
Calories: 187 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)

Created: Monday March 2nd 2020

Original Gravity:

1.061

Final Gravity:

1.014

ABV (standard):

6.3%

IBU (tinseth):

33.7

SRM (morey):

36.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	Viking - Pale Ale Malt3.5 kg Pale Ale Malt	37	2.5	79.5%
0.50 kg	American - Caramel / Crystal 90L0.5 kg Caramel / Crystal 90L	33	90	11.4%
0.25 kg	American - Chocolate0.25 kg Chocolate	29	350	5.7%
0.15 kg	Weyermann - Carafa Special Type 1 0.15 kg Carafa Special Type 1	29.9	340	3.4%
4.40 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	East Kent Goldings0.5 oz East Kent Goldings Hops	Pellet	5	Boil	60 min	12.67	25%
0.50 oz	East Kent Goldings0.5 oz East Kent Goldings Hops	Pellet	5	Boil	30 min	9.74	25%
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil	15 min	11.31	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	East Kent Goldings (Pellet)	22.41	50%
1 oz	Willamette (Pellet)	11.31	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
13 L	Strike	73 °C	67 °C	60 min
13 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 3.14 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Irish Moss	Fining	Boil	15 min.
150 g	Cacao Nibs	Flavor	Secondary	7 days
1.80 L	Cold Brew Coffee	Flavor	Bottling	14 days

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 79 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 75 g Temp: 20 °C CO₂ Level: 2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Re-hydrate Irish moss at least 15 minutes before adding it to your boil.

Sanitize the brew bag before putting the cacao nibs in.

Cold Brew Coffee using 1 to 6 coffee (g) to water (ml) ratio with 24 hours of brew time in the fridge. (Account for the volume lost because of grain absorption).

Last Updated and Sharing

489

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Brews

Public: Yup, Shared
Last Updated: 2021-09-12 15:17 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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