BlueyJean, is not my Lager -- Blueberry Wheat - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

BlueyJean, is not my Lager -- Blueberry Wheat

170 calories 20.7 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 170 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Tuesday March 19th 2024
Similar Recipes

Hell or High Watermelon Clone

OG: 1.047 FG: 1.009 ABV: 5.0% IBU: 17

Summerweizer

by raiderrob

OG: 1.044 FG: 1.011 ABV: 4.3% IBU: 15

1.051
1.017
4.5%
18.4
4.1
5.3
57.93
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb Rahr - Standard 2-Row5.25 lb Standard 2-Row $ 2.19 / lb
$ 11.50 		36.8 1.8 50%
4.25 lb Rahr - White Wheat4.25 lb White Wheat $ 2.05 / lb
$ 8.71 		39.1 3.2 40.5%
1 lb Flaked Oats1 lb Flaked Oats $ 2.29 / lb
$ 2.29 		33 2.2 9.5%
10.50 lbs / $ 22.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops $ 2.49 / oz
$ 2.49 		Pellet 5 Boil 60 min 18.41 100%
1 oz / $ 2.49
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.75 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
0.70 g Pickling Salt Water Agt Mash 1 hr.
7 each Fermcap Water Agt Boil 1 hr.
0.50 each Whirlfloc Fining Boil 15 min.
49 oz Blueberry Puree $ 0.55 / oz
$ 26.95 		Flavor Secondary 0 min.
0.30 oz Potassium Metabisulfite Water Agt Secondary 0 min.
0.30 g Potassium Metabisulfite $ 0.00 / g
$ 0.00 		Water Agt Kegging 0 min.
$ 26.95
 
Yeast
Lallemand - Diamond Lager Yeast
Amount:
1 Each
Cost:
$ 5.99 / each
$ 5.99
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
64.4 - 77 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 412 B cells required
$ 5.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.21 psi       Temp: 35 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Using 100% HyVee RO
***
Yield goal is 5g net for Keg + .5g for 6-bottles AFTER fermentation.
Assuming 10.50lb grain, 1oz hops, 9g total water:
pre-boil target 7.69 Grain loss 1.31 g
after hops loss 7.65 Hops loss 0.04 g
post-boil 6.27 Boil loss 1.38 g
post-chill 6.02 Chill loss 0.25 g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal 6.5g mash-in @158F Infusion -- 152 °F 60 min
3 gal Pre-boil target = 7.69g Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.85 g | 35.4 qt) 9.31 37.3  
Mash volume with grains (equipment estimates 9.69 g | 38.8 qt) 10.15 40.6  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.29 g | 29.2 qt) 7.75 31  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.75 23  
Volume into fermentor 5.75 23  
Total: 9.31 37.3
Equipment Profile Used: System Default
 
Notes

1) Rehydrate the yeast at 78F, see info/link below
2) Add Fermcap prior to boil
3) Ferment at 52F until reaching .002 - .005 above FG
(temp range of this yeast is actually 50-59F)
4) Raise 3F per day for ~5days until 68F, then hold for 3days
5) Add PMB when adding puree and when kegging

***
Rehydrate info from - https://www.lallemandbrewing.com/docs/products/tds/TDS_LALBREW_PREM_DIAMOND_ENGLISH_DIGITAL.pdf

1) Sprinkle the yeast on the surface of 10 times its weight (~1/2 cup) in clean, sterilized water at 25-30°C (77-86F). Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. Stir gently
2) Leave undisturbed for 15 minutes, then stir to suspend yeast completely
3) Leave it to rest for 5 more minutes at 25-30°C (77-86F).
4) Without delay, adjust the temperature to that of the wort by mixing aliquots of wort with the rehydrated yeast. Wort should be added in 5 minute intervals and taking care not to lower the temperature by more than 18°F at a time. Temperature shock of >18°F will cause formation of petite mutants leading to extended or incomplete fermentation and possible formation of undesirable flavors. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality.
5) Inoculate without delay into cooled wort in the fermenter.

Last Updated and Sharing
 
227
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-05-14 03:17 UTC