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Fruit Beer - Blackberry

193 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.8 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Bearded Lady article
Calories: 193 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Monday November 27th 2017
1.063
1.014
6.3%
30.0
26.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.43 kg American - Pale 2-Row4.43 kg Pale 2-Row 37 1.8 76.3%
0.73 kg American - Caramel / Crystal 60L0.73 kg Caramel / Crystal 60L 34 60 12.6%
184.55 g American - Chocolate184.55 g Chocolate 29 350 3.2%
184.55 g American - Roasted Barley184.55 g Roasted Barley 33 300 3.2%
91.87 g United Kingdom - Black Patent91.87 g Black Patent 27 525 1.6%
184.40 g Quick Oats184.4 g Quick Oats 33 2.2 3.2%
5,805.37 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Fuggles40 g Fuggles Hops Pellet 4.4 Boil 60 min 21.8 58%
29 g Fuggles29 g Fuggles Hops Pellet 4.6 Boil 15 min 8.2 42%
69 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1,129.27 g Blackberry puree Flavor Secondary --
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
18 - 27 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
6g CaSO4, 5g CaCl2, 1g NaHCO3
1.5ml Hydrocloric acid est PH 5.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Strike temp 70.9 Infusion -- 64 °C 45 min
1.7 L boiling Temperature -- 67 °C 45 min
7.5 L boiling Sparge -- 76 °C --
8 L temp 76 -- -- 76 °C --
Starting Mash Thickness: 2.75 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 16
Mash volume with grains 19.8
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 16.8 L) 14.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 23.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 30.5  
Equipment Profile Used: System Default
 
Notes

.75 liter starter for yeast all pitched into fermentor (plus 15ml water to get to 1040)
Add Blackberry to secondary fermentor glass and hold at 68f
1-2 weeks in primary then 1-2 weeks in secondary cold crash and keg

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  • Last Updated: 2018-01-06 02:19 UTC