BlackBerry Cream Ale - Beer Recipe - Brewer's Friend

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BlackBerry Cream Ale

186 calories 20.7 g 355 ml
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 76 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Willis Gilles
Calories: 186 calories (Per 355ml)
Carbs: 20.7 g (Per 355ml)
Created: Friday September 15th 2017
1.056
1.016
5.3%
41.6
11.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Canadian - Pale 2-Row4.5 kg Pale 2-Row 36 1.75 26.9%
5.50 kg United Kingdom - Maris Otter Pale5.5 kg Maris Otter Pale 38 3.75 32.8%
1.50 kg American - Caramel / Crystal 40L1.5 kg Caramel / Crystal 40L 34 40 9%
1.50 kg Canadian - Honey Malt1.5 kg Honey Malt 37 25 9%
2.75 kg Flaked Oats2.75 kg Flaked Oats 33 2.2 16.4%
1 kg Blackberry1 kg Blackberry 3.6 0 6%
16.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Ekuanot35 g Ekuanot Hops Pellet 14.25 Boil 60 min 22.25 29.4%
28 g Cascade28 g Cascade Hops Pellet 7 Boil 30 min 6.72 23.5%
28 g Target28 g Target Hops Pellet 11.5 Boil 15 min 7.13 23.5%
28 g Fuggles28 g Fuggles Hops Pellet 4.5 Boil 55 min 5.5 23.5%
119 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
340 g Lactose Flavor Boil 52 min.
2 each Whirlfloc Fining Boil 50 min.
2 tbsp CaCl Water Agt Mash 0 min.
1 tbsp CaSO Water Agt Mash 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Infusion -- 55 °C 60 min
15 L Infusion -- 60 °C 45 min
10 L Infusion -- 70 °C 30 min
10 L Infusion -- 77 °C 15 min
25 L Sparge -- 82 °C --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 66.3 L. Suggest reducing initial water volume to 45.4 L and adding 20.9 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 49.77 L. Suggest reducing strike water volume to 35.01 L and adding 4.37 L sparge/top-off. 39.4
Strike water volume at mash thickness of 2.5 L/kg 39.4
Mash volume with grains 49.8
Grain absorption losses -15.8
Remaining sparge water volume (equipment estimates 42.6 L) 52.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 66.3 L) 76
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 60
Going into fermentor 60
Total: 91.7  
Equipment Profile Used: System Default
"BlackBerry Cream Ale" Specialty Fruit Beer recipe by Willis Gilles. All Grain, ABV 5.25%, IBU 41.59, SRM 10.99, Fermentables: (Pale 2-Row, Maris Otter Pale, Caramel / Crystal 40L, Honey Malt, Flaked Oats, Blackberry) Hops: (Ekuanot, Cascade, Target, Fuggles) Other: (Lactose, Whirlfloc, CaCl, CaSO)
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  • Public: Yup, Shared
  • Last Updated: 2017-09-15 00:14 UTC