Blueberry Weiss 2 - Beer Recipe - Brewer's Friend

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Blueberry Weiss 2

189 calories 20.8 g 12 oz
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Beer Stats
Method: Extract
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 3.25 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.091 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Source: Fred Miller
Hop Utilization: 96%
Calories: 189 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Monday July 17th 2023
1.057
1.016
5.5%
9.1
5.8
n/a
56.80
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Briess - LME Bavarian Wheat6.6 lb LME Bavarian Wheat $ 4.24 / lb
$ 27.98 		35 3 34.7%
19.06 oz Briess - DME Bavarian Wheat19.06 oz DME Bavarian Wheat $ 5.99 / lb
$ 7.14 		44.6 3 6.3%
10 lb Blueberry10 lb Blueberry - (late fermenter addition) 4.95 0 52.5%
17.79 lbs / $ 35.12
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
4 oz Briess - Carapils Malt4 oz Carapils Malt $ 0.16 / oz
$ 0.64 		34.5 1.5 1.3%
16 oz Briess - Caramel Malt - 20L16 oz Caramel Malt - 20L $ 2.56 / lb
$ 2.56 		35 20 5.3%
$ 3.20
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops $ 2.49 / oz
$ 2.49 		Pellet 4.3 Boil 60 min 9.06 100%
1 oz / $ 2.49
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - American Hefeweizen Ale Yeast WLP320
Amount:
1 Each
Cost:
$ 15.99 / each
$ 15.99
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 159 B cells required
$ 15.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14 psi       Temp: 39 °F       CO2 Level: 2.71 Volumes
 
Target Water Profile
MAWC Indian Creek
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
28 28 0 26 0 25
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.04 g | 16.2 qt) 2.76 11  
Mash volume with grains (equipment estimates 4.04 g | 16.2 qt) 2.86 11.4  
Grain absorption losses (steeping) -0.16 -0.6  
Volume increase from sugar/extract (early additions) 0.65 2.6  
Pre boil volume (equipment estimates 4.54 g | 18.2 qt) 3.25 13  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 3 12  
Top off amount 3 12  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.76 23
Equipment Profile Used: System Default
 
Notes

Started with 3 gal water, assuming will increase to 3.5 gal with adds and decrease to 3 gal with boil. Initial OG prediction (for 5 gal) 1.068. Assuming 6 gal with blueberry addition, 1.056. However, blueberries are late addition during fermentation, so 5 gal with no blueberries is 1.059. Used this latter value with initial 3 gal of water and 3.5 to 3 gal during boil for initial IBU calculation.

Steeped grains at 155-160 F for 30 minutes.

During the boil the Wheat DME was increased from 18.4 to 19.06 oz, minimal effect on OG. The addition of ingredients increased volume to 3.25 gal.
Boil 60 minutes.
Hops added for 60 minutes.
Irish moss added for last 15 minutes.
Decreased to 3 gal with boil.

Cooled in ice water to 70 F.
Liquid mostly siphoned and then remaining liquid passed through big strainer (~2.9 gal value minus trub).
Added water to get 5 gal. OG 1.060. Added one yeast packet.

Fermented at 68 F. After 48 hr added sanitized blueberry juice (gravity 1.025 before and after add). Racked to secondary on day 6. When fermentation complete, slowly cooled to 35 F to clarify. Kegged.

Crisp, mildly tart. with hint of blueberry. Red-blue color. Smooth drinking.

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  • Last Updated: 2024-03-28 13:47 UTC