Blackberry Wheat spring beer - Beer Recipe - Brewer's Friend

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Blackberry Wheat spring beer

165 calories 17.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 80% (brew house)
Source: BSB collaboration
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Tuesday December 11th 2018
1.050
1.013
4.9%
11.2
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 50%
4.50 lb American - White Wheat4.5 lb White Wheat 40 2.8 50%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Huell Melon0.25 oz Huell Melon Hops Pellet 7.2 Boil 60 min 6.99 12.5%
0.75 oz Huell Melon0.75 oz Huell Melon Hops Pellet 7.2 Boil 5 min 4.18 37.5%
1 oz Experimental1 oz Experimental Hops Pellet 7 Dry Hop 5 days 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz blackberry Herb Secondary 5 days
 
Yeast
Wyeast - Belgian Wheat 3942
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
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
Strike water volume (equipment estimates 8.41 g | 33.7 qt) 8.88 35.5  
Mash volume with grains (equipment estimates 9.13 g | 36.5 qt) 9.6 38.4  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
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  
Volume into fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

Classic German Wit style- 50% of grist is wheat, nice bright color, low IBU.

Not sure on the yeast choice...don't want to drown the hops with yeast phenolics. I think belgian wheat description fits best with the dry-hop profile. I think a monderately hazy would be better than clear, given fruit pectin will cause chill haze. Here are the yeast choices:

http://www.wyeastlab.com/yeast-strain/weihenstephan-wheat
http://www.wyeastlab.com/yeast-strain/german-wheat
http://www.wyeastlab.com/yeast-strain/bavarian-wheat
http://www.wyeastlab.com/yeast-strain/belgian-wheat
http://www.wyeastlab.com/yeast-strain/belgian-witbier

Fermentation should be on the cooler side low 60's to keep the esters tame rather than blowing them up with a heater belt.

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  • Last Updated: 2018-12-11 16:56 UTC