Hot Summer Solstice Blackberry Wheat - Beer Recipe - Brewer's Friend

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Hot Summer Solstice Blackberry Wheat

163 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.54 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Matt Liddy
Hop Utilization: 99%
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Saturday September 2nd 2023
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OG: 1.051 FG: 1.013 ABV: 5.0% IBU: 16

1.050
1.009
5.4%
19.5
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb US - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 47.8%
5 lb American - White Wheat5 lb White Wheat 40 2.8 43.5%
0.50 lb Honey Malt0.5 lb Honey Malt 37 25 4.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Mt Hood1 oz Mt Hood Hops Pellet 4.7 Boil 60 min 19.53 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 15 min.
0.50 each Whirlfloc Tablet Fining Boil 10 min.
3.50 lb Blackberry Purée Flavor Secondary 5 days
1 each Habanero Pepper Flavor Secondary 5 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.82 psi       Temp: 39 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Camas Summer Profile - Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.31 gal Strike 164 °F 152 °F 60 min
4.92 gal Sparge 168 °F 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.41 g | 17.7 qt) 4.92 19.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.54 30.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.23 36.9
Equipment Profile Used: System Default
 
Notes

When fermentation is close to complete put blackberry purée into mesh bag and drop into fermentor.

To prepare the fruit, boil the fresh blackberries for about 1 or 2 mins to break down the fruit and kill the critters.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-09-03 20:59 UTC