Black Beary Nectar - Beer Recipe - Brewer's Friend

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Black Beary Nectar

392 calories 38.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mad Zymurgist
Calories: 392 calories (Per 12oz)
Carbs: 38.9 g (Per 12oz)
Created: Friday February 13th 2015
1.117
1.028
11.8%
60.2
17.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb American - Pale 2-Row17 lb Pale 2-Row 37 1.8 73.9%
1.75 lb American - Carapils (Dextrine Malt)1.75 lb Carapils (Dextrine Malt) 33 1.8 7.6%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 6.5%
1.25 lb American - Caramel / Crystal 20L1.25 lb Caramel / Crystal 20L 35 20 5.4%
1 lb Honey1 lb Honey 42 2 4.3%
0.50 lb Molasses0.5 lb Molasses 36 80 2.2%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Saaz40 g Saaz Hops Pellet 3.5 Boil 60 min 12.33 26.1%
2 oz CTZ2 oz CTZ Hops Pellet 17.5 Boil 15 min 43.36 37%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 5 min 4.48 37%
5.41 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb Blackberry puree Flavor Primary --
0.50 tsp Yeast Nutrient Other Boil 5 min.
1 tsp Irish Moss Other Boil 5 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 714 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.9 gal Infusion -- 152 °F 70 min
3.6 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 7.15 28.6  
Mash volume with grains 8.87 35.5  
Grain absorption losses -2.69 -10.8  
Remaining sparge water volume (equipment estimates 2.87 g | 11.5 qt) 3.17 12.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 7.2 g | 28.8 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.2 -0.8  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.32 41.3
Equipment Profile Used: System Default
 
Notes

Adding Blackberry puree to primary after the Krausen has fallen. May add another vial of yeast before botlling

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  • Last Updated: 2015-02-13 19:10 UTC