Blackberry Bitter - Beer Recipe - Brewer's Friend

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Blackberry Bitter

174 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Josh W.
Calories: 174 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Monday September 23rd 2019
1.052
1.017
4.6%
36.2
8.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb United Kingdom - Maris Otter Pale 38 3.75 90.9%
0.50 lb American - Victory0.5 lb Victory 34 28 4.5%
0.50 lb American - Caramel / Crystal 40L0.5 lb American - Caramel / Crystal 40L 34 40 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bramling Cross1 oz Bramling Cross Hops Pellet 6.5 Boil 60 min 25 33.3%
1 oz Bramling Cross1 oz Bramling Cross Hops Pellet 6.5 Boil 10 min 9.06 33.3%
1 oz Bramling Cross1 oz Bramling Cross Hops Pellet 6.5 Boil 2 min 2.11 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Mash 10 min.
0.10 tsp Wyeast - Beer Nutrient Water Agt Mash 10 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Chicago North Q3 2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 qt Infusion -- 152 °F 60 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.75 11  
Mash volume with grains 3.63 14.5  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.99 g | 24 qt) 6.38 25.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Mill the grains and mix with 2.5 gallons (10.6 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.4 gallons (16.8 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 63°F (17°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Ferment at 63°F (17°C) for 48 hours, then increase the temperature by about 1°F (0.5°C) per day until you reach 70°F (21°C), and hold there until two days after the completion of fermentation. At that point, crash the beer to 35°F (2°C), then bottle or keg the beer and carbonate to about 1.75 volumes.

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  • Last Updated: 2019-09-23 02:50 UTC