MO Better Blueberries

Method: BIAB
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 281 calories (Per 12oz)
Carbs: 25 g (Per 12oz)

Created Sunday May 24th 2015

Original Gravity:

1.085

Final Gravity:

1.016

ABV (standard):

8.99%

IBU (tinseth):

104.28

SRM (morey):

8.05

Mash pH

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
17 lb	United Kingdom - Maris Otter Pale17 lb Maris Otter Pale	38	3.75	94.4%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose	46	0.5	5.6%
18 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.5	First Wort		23.46	6.3%
3 oz	Mosaic3 oz Mosaic Hops	Pellet	12.5	Boil	15 min	57.66	18.8%
3 oz	Mosaic3 oz Mosaic Hops	Pellet	12.5	Boil	5 min	23.17	18.8%
3 oz	Mosaic3 oz Mosaic Hops	Pellet	12.5	Aroma	0 min		18.8%
3 oz	Mosaic3 oz Mosaic Hops	Pellet	12.5	Dry Hop	5 days		18.8%
3 oz	Mosaic3 oz Mosaic Hops	Pellet	12.5	Dry Hop	5 days		18.8%

Show Summary View

Amount	Variety	IBU	Bill %
16 oz	Mosaic15.999999963401 oz Mosaic Hops	23.46	100.3%
16 oz	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
5.75 gal		Infusion	148 °F	75 min
2.5 gal		Sparge	165 °F	15 min

Other Ingredients

Amount	Name	Type	Use	Time
3.3 lb	Blueberry Puree	Flavor	Secondary	999 min.

Yeast

The Yeast Bay - Vermont Ale

Amount:	1 Each
Attenuation (avg):	78.5%	Flocculation:	Med/Low
Optimum Temp:	64 - 72 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 426 B cells required

Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
163	13	9	16	323	50
Mash Water: 5.75 gallons Chi Water 3 tsp gypsum .5 tsp lactic acid Sparge Water: 2.5 gallons Chi Water 1 tsp gypsum 1/4 tsp lactic acid
Mash Chemistry and Brewing Water Calculator

Notes

Blueberry Puree In Secondary For 8 Days (Simultaneous w/Dual Dry Hop)

View Count: 562
Brew Count: 1
Last Updated: 2015-07-31 23:04 UTC

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