All the Marbles // Blackberry - Beer Recipe - Brewer's Friend

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All the Marbles // Blackberry

143 calories 12 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 32 gallons (fermentor volume)
Pre Boil Size: 32.95 gallons
Post Boil Size: 5.83 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.242 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Loaded Dice Brewery
Calories: 143 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created: Monday September 7th 2020
1.044
1.007
4.9%
3.7
3.7
4.8
42.27
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
28 lb Proximity - Base Malt28 lb Base Malt $ 0.58 / lb
$ 16.24 		37.5 2 51.9%
20 lb Briess - Wheat Malt, Red20 lb Wheat Malt, Red $ 0.89 / lb
$ 17.80 		37.3 2.3 37%
4 lb Weyermann - Acidulated Malt4 lb Acidulated Malt $ 1.08 / lb
$ 4.32 		27 3.4 7.4%
2 lb Briess - Carapils Malt2 lb Carapils Malt $ 1.13 / lb
$ 2.26 		34.5 1.5 3.7%
54 lbs / $ 40.62
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops $ 0.83 / oz
$ 1.66 		Pellet 3.75 Boil 30 min 3.65 100%
2 oz / $ 1.66
 
Other Ingredients
Amount Name Cost Type Use Time
18 lb Blackberry Water Agt Primary 5 days
6 each Vanilla Bean Spice Primary 7 days
6 each Whirlfloc Water Agt Boil 15 min.
6 tsp Yeast Nutrient Other Boil 10 min.
60 g Lactic acid Water Agt Mash 10 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
6 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 465 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Berkley, Michigan
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
WARNING: Mash tun capacity exceeded. Volume required: 22.75 gal (91 qt). Suggest reducing strike water volume to 8 gal (32 qt) and adding 10.75 gal (43 qt) sparge/top-off. 18.75 75  
Strike water volume at mash thickness of 1.5 qt/lb 18.75 75  
Mash volume with grains (equipment estimates -3.42 g | -13.7 qt) 22.75 91  
Grain absorption losses -6.25 -25  
Remaining sparge water volume 20.33 81.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.37 1.5  
Pre boil volume (equipment estimates 6.66 g | 26.6 qt) 32.95 131.8  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.83 23.3  
Top off amount 26.17 104.7  
Going into fermentor 32 128  
Total: 39.08 156.3
Equipment Profile Used: System Default
 
Notes

Fermentation schedule:-

Days 1-4 74 F (or until adding the fruit late in fermentation).
Then raise to 76 F once the fruit is in place.

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  • Last Updated: 2020-09-17 12:11 UTC