Blush N' Barb - Beer Recipe - Brewer's Friend

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Blush N' Barb

212 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 90 min
Batch Size: 130 gallons (fermentor volume)
Pre Boil Size: 135.96 gallons
Post Boil Size: 134.31 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 83%
Calories: 212 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Tuesday April 22nd 2025
1.064
1.016
6.5%
12.2
10.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
240 lb Canadian - Pale 2-Row240 lb Pale 2-Row 36 1.75 78.4%
44 lb American - Caramel / Crystal 40L44 lb Caramel / Crystal 40L 34 40 14.4%
22 lb American - White Wheat22 lb White Wheat 40 2.8 7.2%
306 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 oz Cascade22 oz Cascade Hops Pellet 7 Boil 25 min 11.58 50%
22 oz Artisan - Strisselspalt22 oz Strisselspalt Hops Pellet 1.4 Boil 5 min 0.66 50%
44 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
76 oz congac Flavor Secondary 0 min.
44 lb frozen strawberries Other Secondary 0 min.
140.80 oz Rhubarb Herb Secondary 0 min.
44 tsp Lemon Juice Flavor Secondary 0 min.
22 tsp Irish Moss Herb Boil 10 min.
 
Yeast
White Labs - East Coast Ale Yeast WLP008
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2699 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 54 16 15 76 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
200 gal Strike 158 °F 151 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 133.9 gal (535.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 121.9 gal (487.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 139.23 gal (556.92 qt) 114.75 459  
Strike water volume at mash thickness of 1.5 qt/lb 114.75 459  
Mash volume with grains 139.23 556.9  
Grain absorption losses -38.25 -153  
Remaining sparge water volume (equipment estimates 57.65 g | 230.6 qt) 59.71 238.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 133.9 g | 535.6 qt) 135.96 543.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -1.65 -6.6  
Post boil Volume (equipment estimates 130 g | 520 qt) 134.31 537.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 134.31 g | 537.2 qt) 130 520  
Total: 174.46 697.8
Equipment Profile Used: System Default
 
Notes

Allow strawberries and rhubarb to sit in the cognac and lemon juice overnight before being placed into the secondary fermentation.

Primary fermentation lasts for 7 days.

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  • Last Updated: 2025-04-23 02:51 UTC