Berry Nice - Beer Recipe - Brewer's Friend

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Berry Nice

131 calories 13.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 29 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 31 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Anthony Hirst
Hop Utilization: 92%
Calories: 131 calories (Per 12oz)
Carbs: 13.6 g (Per 12oz)
Created: Tuesday November 24th 2020
1.040
1.010
4.0%
21.7
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg The Swaen - WhiteSwaen Classic1.5 kg WhiteSwaen Classic 37.7 2 28.3%
350 g Weyermann - CaraPils350 g CaraPils 32.8 2.62 6.6%
300 g Castle Malting - Château Acid (Malta Acida)300 g Château Acid (Malta Acida) 34 4.1 5.7%
350 g Flaked Oats350 g Flaked Oats 33 2.2 6.6%
300 g Flaked Wheat300 g Flaked Wheat 34 2 5.7%
1 kg The Swaen - Lager1 kg Lager 37.3 1.7 18.9%
1.50 kg Viking - Pilsner Malt1.5 kg Pilsner Malt 37 1.9 28.3%
5,300 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Magnum14 g Magnum Hops Pellet 15 Boil 40 min 16.92 45.2%
17 g Styrian Goldings17 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 20 min 4.73 54.8%
31 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 L Raspberries Flavor Primary 3 days
0.50 g Yeast Nutrient Other Boil 10 min.
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
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 Liters
Strike water volume at mash thickness of 3.7 L/kg 19.3
Mash volume with grains 22.8
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 21.7 L) 21.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.9 L) 35
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 29 L) 31
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 31 L) 29
Total: 41.2  
Equipment Profile Used: System Default
"Berry Nice" Fruit Beer recipe by Anthony Hirst. All Grain, ABV 3.98%, IBU 21.65, SRM 3.3, Fermentables: ( WhiteSwaen Classic, CaraPils, Château Acid (Malta Acida), Flaked Oats, Flaked Wheat, Lager, Pilsner Malt) Hops: (Magnum, Styrian Goldings) Other: (Raspberries, Yeast Nutrient, Calcium Chloride (dihydrate), Gypsum)
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  • Last Updated: 2021-05-28 12:57 UTC