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Dave's wedding beer No.2

173 calories
Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 173 calories (Per 355mL)
Share: <EMBED>
1.053
1.009
5.76%
0
3.41
5.96
 
Fermentables
Amount Fermentable PPG °L Bill %
2 kg American - Pale 2-Row2 kg Pale 2-Row 37 1.8 33.3%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 16.7%
3 kg Blackberry3 kg Blackberry 3.6 0 50%
6 kg Total      
 
Mash Guidelines
Amount Description Type Temp Time
9 LInfusion64 °C60 min
8 LSparge50 °C20 min
 
Yeast
Amount:
1
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 183 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile: Copenhagen
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes
Brew day notes:
6ml lactic split 3ml/3ml in mash and sparge.
60min 65C mash.
Sparged warm (50C).
Boiled 60mins with a single Fwh addition.
Chilled to 35C. Placed in ferment fridge set to 18C to reach pitch temp.

Pitched approximately 25g US05 dry yeast.
Fermented for 4 days then 3kg of defrosted organic blackberries (brombær) added to fermenter.
Ferment left to run until day 10.
Cold crashed in two phases (over 2 days) for 5 days.

Bottled with 70g table sugar in 100ml for target of 2.4ish vol
This recipe is shared.
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View Count: 15
Brew Count: 0
Last Updated: 2019-08-01 16:15 UTC
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