Weissbier Recipe - hallon mango lakritsrot kakao chilli suris

Recipe Info

Recipe Image

hallon mango lakritsrot kakao chilli suris

by on
All Grain
24 Liter(s)
26 Liter(s)
60 min
78%
50 g lakrits 1.5 kg hallon 100 g kakao och 5 g chilli

This recipe was cloned from Hallonsuris.

Fermentables

60% - Pale Ale - DE
3
39
2
Mash
30% - Wheat Malt - DE
1.5
37
2
Mash
10% - Rye - DE
0.5
38
3
Mash

Hops

Northern Brewer
30
Pellet
Boil
60 min(s)
6.1
19.0
Northern Brewer
20
Pellet
Boil
0 min(s)
6.1
0.0

Yeast

Fermentis Safale US-05
81%
Probi mage 8 st
81%
Mj?lksyra apotek 6 st
81%

Other Stuff

Irish Moss
5
each
Boil
Calcium cloride
5
ml
Mash
Calcium Sulfat
5
ml
Mash
Lactic Acid
5
each
Mash
Raspberry
3
kg
Primary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Mash and then boil 15 min (no hops), cool to 40 C and add lacto 3-4 days at 30 C
2.
After 3-4 days boil 60 min adding hops
3.
Split in 2. Raspberry and liquorice in one and Cacao and chilli in one.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

hallon mango lakritsrot kakao chilli suris
Weissbier
  • 24.00 Gallons Liters Batch Size
  • 26.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.052 OG
  • 1.010 FG
  • 19.0 IBU (tinseth) Bitterness
  • 0.37 BG:GU
  • 3.6° SRM Color
  • 78% Efficiency
  • 5.4% ABV Alcohol
  • 172 per 12oz Calories
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