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Blueberry Wheat

158 calories 16.4 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: RDS (by Beer-wine)
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Friday June 9th 2017
1.048
1.012
4.7%
16.7
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Wheat6.6 lb Liquid Malt Extract - Wheat 35 3 93%
6.60 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz American - Wheat8 oz Wheat 38 1.8 7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 6.6 Boil 60 min 16.73 66.7%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.6 Dry Hop 14 days 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 15 min.
21 oz Blueberry Special Blend Flavor Primary --
4 oz Blueberry Flavor Flavor Kegging --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 282 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carbonation       Amount: 22 psi       CO2 Level: 3.8 Volumes
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.04 g | 24.2 qt) 2 8  
Mash volume with grains (equipment estimates 6.04 g | 24.2 qt) 2.04 8.2  
Grain absorption losses (steeping) -0.06 -0.3  
Volume increase from sugar/extract (early additions) 0.56 2.2  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
Total: 2 8
Equipment Profile Used: System Default
 
Notes
  1. Do an yeast starter 2 days before the brewing day.
  2. Brewing day: crush the grains (8oz wheat malt), add 2 gal of water to your kettle and heat to 155F; add the grain bag and stir for 30 minutes.
  3. Remove the kettle from burner, remove the bag, add wheat LME (6.6lb) slowly while stirring. (malt has to be completely dissolved before placing the kettle back on the burner)
  4. Heat to a boil; when reaching boil add 1 oz Cascade hops (@ 60min)
  5. Add Irish Moss @ 15 min
  6. Sanitize the fermentor; dissolve the Blueberry Special Blend in 4 cups of water and add to the fermentor along with 2 gal of cold water
  7. Cool the wort as fast as possible to 70-80F
  8. Pour the wort through a sanitized funnel and strainer
  9. Top up the fermentor with cold water up to 5 gal. Stir the wort and oxygenate with O2 for 30 seconds.
  10. Once wort reach 68-70F, take a gravity read and pitch the yeast. Seal the fermentor.
  11. Primary fermentation: 68-72F for 10-14 days (dump the trub if you are using a conical); Secondary fermentation: 1 week
  12. Dry hop with 0.5oz of Cascade 1 week before kegging (day 14)
  13. On the kegging day, add 4oz of Blueberry flavor to your keg before force carbonate
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  • Last Updated: 2017-06-10 20:28 UTC