Blackbeery Bush - Beer Recipe - Brewer's Friend

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Blackbeery Bush

165 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 100 gallons (fermentor volume)
Pre Boil Size: 100 gallons
Post Boil Size: 100 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Tuesday January 25th 2022
1.050
1.013
5.0%
15.8
3.8
n/a
553.92
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 lb Briess - Pilsen Malt 2-Row100 lb Pilsen Malt 2-Row $ 1.06 / lb
$ 106.00 		37 1.2 45.5%
82 lb American - White Wheat82 lb White Wheat $ 1.50 / lb
$ 123.00 		40 2.8 37.3%
19 lb Flaked Wheat19 lb Flaked Wheat $ 1.80 / lb
$ 34.20 		34 2 8.6%
19 lb Blackberry19 lb Blackberry - (late boil kettle addition) $ 2.79 / lb
$ 53.01 		3.6 0 8.6%
220 lbs / $ 316.21
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19 oz Spalt19 oz Spalt Hops $ 1.67 / oz
$ 31.73 		Pellet 4.5 Boil 30 min 12.54 50%
19 oz Spalt19 oz Spalt Hops $ 1.67 / oz
$ 31.73 		Pellet 4.5 Boil 5 min 3.25 50%
38 oz / $ 63.46
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 lb Hibiscus $ 10.20 / lb
$ 22.44 		Herb Boil 15 min.
$ 22.44
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
19 Each
Cost:
$ 7.99 / each
$ 151.81
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1641 B cells required
$ 151.81 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 Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 102.93 gal (411.7 qt). Suggest reducing initial water volume to 9.79 gal (39.17 qt) and adding 90.93 gal (363.7 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 104.02 gal (416.07 qt) 87.94 351.8  
Strike water volume at mash thickness of 1.75 qt/lb 87.94 351.8  
Mash volume with grains 104.02 416.1  
Grain absorption losses -25.13 -100.5  
Remaining sparge water volume (equipment estimates 38.15 g | 152.6 qt) 37.44 149.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 100.72 g | 402.9 qt) 100 400  
Volume increase from sugar/extract (late additions) 2.21 8.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.43 -5.7  
Post boil Volume 100 400  
Going into fermentor 100 400  
Total: 125.38 501.5
Equipment Profile Used: System Default
 
Notes

Use teabags to place the hibiscus in the hot wort.

Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until the conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 °P).

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  • Last Updated: 2022-04-19 17:36 UTC