Bloobs - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Bloobs

149 calories 13.3 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Garth Brews
Rating:
4.00 (1 Review)

Calories: 149 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Tuesday November 26th 2019
1.049
1.009
5.2%
17.0
3.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg American - Pilsner2.5 kg Pilsner 37 1.8 50%
2 kg Flaked Wheat2 kg Flaked Wheat 34 2 40%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 10%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Cascade20 g Cascade Hops Pellet 6.5 Boil 60 min 16.98 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.70 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
0.50 each Irish Moss Water Agt Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
2.50 kg Blueberries Flavor Secondary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.47 bar       Temp: 3 °C       CO2 Level: 3.5 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
25 L Mash in Strike 72 °C 67 °C 60 min
Mash out Temperature 67 °C 77 °C 15 min
5 L Sparge -- 85 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.7 L) 30.9
Mash volume with grains (equipment estimates 36 L) 34.2
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21 L) 23
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 23 L) 21
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

Links :

  • https://byo.com/article/fruit-brew-part-2-techniques/


    Using 1 pound per gallon of fruit. (reco is half pound for strong fruits up to 2.5 pounds for weak fruit)

    Finish primary, ~10 days, place cleaned and crushed fruit into secondary and rack onto it, make sure well sealed with bubble trap, allow to ferment out for another ~7 days, chill and keg.
Last Updated and Sharing
 
364
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-12-01 00:40 UTC