Deb's Blackberry Wheat Beer - Beer Recipe - Brewer's Friend

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Deb's Blackberry Wheat Beer

170 calories 19.9 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Dubba C
Calories: 170 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Tuesday August 28th 2018
1.051
1.016
4.6%
16.6
9.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 11.1%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 11.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 11.1%
1 lb American - White Wheat1 lb White Wheat 40 2.8 11.1%
5 lb Dry Malt Extract - Wheat5 lb Dry Malt Extract - Wheat 42 3 55.6%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 30 min 11.41 50%
1 oz Liberty1 oz Liberty Hops Leaf/Whole 4 Boil 20 min 5.14 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb Homemade Blackberry Puree Flavor Secondary 5 days
 
Yeast
Wyeast - Northwest Ale 1332
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: 8.5 Oz.       Amount: Corn Sugar       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.55 gal Heat water to 169 prior to mashing Temperature -- 155 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.19 g | 28.7 qt) 3.11 12.4  
Mash volume with grains (equipment estimates 7.19 g | 28.7 qt) 3.43 13.7  
Grain absorption losses (steeping) -0.5 -2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.39 1.6  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.11 12.4
Equipment Profile Used: System Default
 
Notes

Steep malts and oats for 45 min @ 155 degrees in 3 gallons of water. Remove grains from wort, sparge with .5 gallon of hot water and bring to boil.

(Feed spent grains to chickens or find another use)

Cool to around 75 degrees and place into fermenter.

Pitch yeast and allow to ferment for 7 days.

Add 2 pounds of blackberry puree Let ferment/flavor for an additional 7 days. Rack to another carboy to separate the berry solids.

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  • Last Updated: 2018-08-29 02:08 UTC