Summer Solstice Blackberry Wheat - 6 - Beer Recipe - Brewer's Friend

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Summer Solstice Blackberry Wheat - 6

160 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Wheat or Rye Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Thursday July 2nd 2015
1.049
1.008
5.5%
17.1
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb American - Pale 2-Row5.25 lb Pale 2-Row 37 1.8 45.7%
5.25 lb American - White Wheat5.25 lb White Wheat 40 2.8 45.7%
0.50 lb Canadian - 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 Willamette1 oz Willamette Hops Pellet 4.9 Boil 60 min 17.06 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 lb Blackberry Purée Flavor Secondary --
0.50 tsp Yeast Nutrient Other Boil 15 min.
0.50 each Campden Tablet Water Agt Other 0 min.
0.50 each Whirlfloc Tablet Fining Boil 5 min.
3.30 g Gypsum Water Agt Other 0 min.
4.20 g Calcium Chloride Water Agt Other 0 min.
 
Yeast
Wyeast - American Wheat 1010
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
58 - 74 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 207 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
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 4.91 g | 19.7 qt) 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Add 1.7 ml lactic acid to mash & 1.6 ml lactic acid to sparge water.

When fermentation is close to complete, rack beer to a secondary on top of the blackberry purée.

To prepare the fruit, rinse thoroughly, pulse in blender for a moment or two, boil fruit gently for 5-10 minutes. Cool to room temp. Put into secondary.

1 liter starter will provide about 232 billion cells. (based on 88% viability)

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  • Last Updated: 2015-09-23 22:51 UTC