Blackberry Belgian Ale - Beer Recipe - Brewer's Friend

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Blackberry Belgian Ale

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dan H
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Sunday August 16th 2015
1.053
1.012
5.4%
13.4
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pale Ale5 lb Pale Ale 38 3.4 47.1%
3.25 lb Belgian - Pilsner3.25 lb Pilsner 37 1.6 30.6%
6 oz Flaked Wheat6 oz Flaked Wheat 34 2 3.5%
1 lb American - White Wheat1 lb White Wheat 40 2.8 9.4%
1 lb Belgian Candi Sugar - Clear/Blond1 lb Belgian Candi Sugar - Clear/Blond 38 0 9.4%
10.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 13.36 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
32 oz Blackberry Puree Flavor Primary --
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 136 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 152 °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 3.61 14.4  
Mash volume with grains 4.38 17.5  
Grain absorption losses -1.2 -4.8  
Remaining sparge water volume (equipment estimates 4.8 g | 19.2 qt) 5.26 21  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.87 35.5
Equipment Profile Used: System Default
 
Notes

Blond candi syrup in a last 15 minutes of boil.

Blackberry Puree in at primary.

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  • Last Updated: 2015-09-20 21:39 UTC