Bruce's Bomb-Ass Berry Joose - Beer Recipe - Brewer's Friend

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Bruce's Bomb-Ass Berry Joose

193 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 70 gallons (fermentor volume)
Pre Boil Size: 72.19 gallons
Post Boil Size: 70.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Genus Brewing & Supply
Hop Utilization: 94%
Calories: 193 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Sunday February 9th 2025
1.059
1.010
6.6%
35.9
3.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
115 lb Prairie Malt - Two-Row Pale115 lb Two-Row Pale 39.1 2 75.7%
5 lb Bestmalz - BEST Caramel Pils5 lb BEST Caramel Pils 37 2.43 3.3%
5 lb German - Acidulated Malt5 lb Acidulated Malt 27 3.4 3.3%
12 lb Corn Sugar - Dextrose12 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 7.9%
15 lb Blackberry15 lb Blackberry - (late fermenter addition) 3.6 0 9.9%
152 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Belma6 oz Belma Hops Pellet 9.4 Boil 60 min 14.34 20%
8 oz Belma8 oz Belma Hops Pellet 9.4 Boil 15 min 9.49 26.7%
8 oz Barbe Rouge8 oz Barbe Rouge Hops Pellet 8.5 Boil 15 min 8.58 26.7%
8 oz Barbe Rouge8 oz Barbe Rouge Hops Pellet 8.5 Boil 5 min 3.45 26.7%
30 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1345 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
*Most Recent Genus H²O- Winter 2024
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: 72.63 gal (290.5 qt). Suggest reducing initial water volume to 11.07 gal (44.26 qt) and adding 60.63 gal (242.5 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 49.06 gal (196.25 qt). Suggest reducing strike water volume to 2 gal (8 qt) and adding 37.06 gal (148.25 qt) sparge/top-off. 39.06 156.3  
Strike water volume at mash thickness of 1.25 qt/lb 39.06 156.3  
Mash volume with grains 49.06 196.3  
Grain absorption losses -15.63 -62.5  
Remaining sparge water volume (equipment estimates 48.5 g | 194 qt) 49 196  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 71.69 g | 286.8 qt) 72.19 288.8  
Volume increase from sugar/extract (late additions) 0.93 3.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.13 -4.5  
Post boil Volume (equipment estimates 70 g | 280 qt) 70.5 282  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 70.5 g | 282 qt) 70 280  
Total: 88.07 352.3
Equipment Profile Used: System Default
 
Notes

frozen berries in fermentor at tail end of ferm

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  • Last Updated: 2025-02-10 00:48 UTC