Royal Blues (blueberry Imperial) - Beer Recipe - Brewer's Friend

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Royal Blues (blueberry Imperial)

210 calories 21.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 29 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: yellot
Calories: 210 calories (Per 330ml)
Carbs: 21.6 g (Per 330ml)
Created: Friday August 16th 2019
1.068
1.017
6.7%
13.6
7.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg New Zealand - Pilsner Malt5 kg Pilsner Malt 37.3 1.93 68.5%
1 kg Joe White - American - Wheat1 kg American - Wheat 38 1.8 13.7%
1 kg New Zealand - Vienna Malt1 kg Vienna Malt 39.1 7.71 13.7%
0.30 kg German - Acidulated Malt0.3 kg Acidulated Malt 27 7.58 4.1%
7.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Lemondrop30 g Lemondrop Hops Pellet 5.2 Boil 15 min 7.4 30%
30 g Lemondrop30 g Lemondrop Hops Pellet 5.2 Whirlpool 15 min 6.24 30%
40 g Lemondrop40 g Lemondrop Hops Pellet 5.2 Dry Hop 5 days 40%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Wyeast - Beer Nutrient Other Boil 15 min.
0.50 g Whirlfloc Water Agt Boil 15 min.
2 kg blueberries Flavor Secondary 5 days
8 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
2 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 415 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 135g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 60 min
Mash Out Temperature -- 76 °C 10 min
Batch Sparge -- 76 °C --
cool to 46 an add lactic acid to drop ph to 4.5. add handfull of uncracked pilsner grains an seal air tight. check ph over 24-36hrs till gets down to 3.3-3.6 then bring to boil Temperature -- 46 °C --
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 19.7
Mash volume with grains 24.5
Grain absorption losses -7.3
Remaining sparge water volume (equipment estimates 15.2 L) 18.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 30
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 25.2 L) 29
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 28.9 L) 25
Total: 38.2  
Equipment Profile Used: System Default
"Royal Blues (blueberry Imperial)" Berliner Weisse beer recipe by yellot. All Grain, ABV 6.65%, IBU 13.64, SRM 7.67, Fermentables: (Pilsner Malt, American - Wheat, Vienna Malt, Acidulated Malt) Hops: (Lemondrop) Other: (Wyeast - Beer Nutrient, Whirlfloc, blueberries, Gypsum)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-10-29 19:29 UTC