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Dave's wedding beer No.2

173 calories 15 carbs
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Beer Stats
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)
Carbs: 15 g (Per 355mL)
Created Sunday July 14th 2019
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 L Infusion 64 °C 60 min
8 L Sparge 50 °C 20 min
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
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
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 6.08 24.3  
Grain absorption losses -1.65 -6.6  
Volume increase from sugar/extract (early additions) 0.77 3.1  
Starting boil volume 5.2 20.8  
Boil off losses -1.5 -6  
Amount going into fermentor 3.7 14.8  
Total: 6.08 24.3
 
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

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  • Public: Yup, Shared
  • Last Updated: 2019-08-01 16:15 UTC