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Bloobs

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

Original Gravity:

1.049

Final Gravity:

1.009

ABV (standard):

5.2%

IBU (tinseth):

17.0

SRM (morey):

3.7

Mash pH

5.7

Cost $

n/a

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Brew Log History

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Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 g	Cascade (Pellet) 20 g Cascade (Pellet) Hops		16.98	100%
20 g / $ 0.00

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

Other Ingredients

Amount	Name	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

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

361

Views

Brews

Public: Yup, Shared
Last Updated: 2019-12-01 00:40 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

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Garth Brews • 02/04/2020 at 11:42am

4 of 5

Summer smasher. Super clean and crisp. The wheat beer base is very light and smashable. Magnificent deep purple colour. Subtle blueberry aroma, but very light on blueberry flavour.

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Bloobs

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