Min första havtornssusris blev så himla god, så nu blir det en 20 liters version för kegmastern.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 20 L | 60 min | 8.35 | 2.94 | 1.041 | 1.005 | 4.73 |
| Actuals | 1.041 | 1.005 | ||||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Berliner Weisse | 23 A | 1.028 - 1.032 | 1.003 - 1.006 | 3 - 8 | 2 - 3 | 0 - 0 | 2.8 - 3.8 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pilsner | 2.7 kg | 69.23 |
| Wheat Malt | 1.2 kg | 30.77 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Chinook | 6 g | 60 min | Boil | Pellet | 13 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Gypsym | 1 g | 60 min | Mash | Water Agent |
| Lactic acid | 2.5 g | 60 min | Mash | Water Agent |
| Table Salt | 1 g | 60 min | Mash | Water Agent |
| Protafloc | 1 g | 15 min | Boil | Fining |
| Jästnäring | 2 g | 10 min | Boil | Other |
| Endozym Protease GF | 2 g | 14 days | Primary | Fining |
| Havtorn fryst | 900 g | 14 days | Secondary | Spice |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| WildBrew Philly Sour (Philly Sour) | Lallemand | 85% | 20°C - 25°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| 64°C | 45 min | |
| 70°C | 25 min | |
| 77°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Notes
| Fryst Havtorn Eko, Polarica. 225 g, 4 st |
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