Ale- Belgian Stout- Berry - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Ale- Belgian Stout- Berry

255 calories 24.6 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: American Light Lager
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 255 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Friday March 1st 2019
1.077
1.017
8.0%
42.1
40.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 43.9%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 8.8%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 6.6%
6 oz United Kingdom - Roasted Barley6 oz Roasted Barley 29 550 3.3%
4.25 oz German - Carafa III4.25 oz Carafa III 32 535 2.3%
4 lb Blueberry4 lb Blueberry - (late boil kettle addition) 4.95 0 35.1%
11.39 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Mosaic0.1 oz Mosaic Hops Pellet 10 First Wort 45 min 8.41 2.4%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 10 Whirlpool 40 min 14.98 11.9%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 10 Whirlpool at 180 °F 25 min 22.47 35.7%
2.10 oz Mosaic Pekko2.1 oz Mosaic Pekko Hops Pellet 10 Dry Hop 7 days 50%
4.20 oz / $ 0.00
 
Yeast
Wyeast - Belgian Stout 1581
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Best Bitter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.79 g | 19.2 qt) 4.67 18.7  
Mash volume with grains (equipment estimates 5.38 g | 21.5 qt) 5.27 21.1  
Grain absorption losses -0.92 -3.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.62 g | 14.5 qt) 3.5 14  
Volume increase from sugar/extract (late additions) 0.46 1.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 2.58 10.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Volume into fermentor 2.5 10  
Total: 4.67 18.7
Equipment Profile Used: System Default
 
Notes

5lb blueberry after high krausen. Possibly stewed. Use pectic enzyme

Last Updated and Sharing
 
316
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-04-16 01:30 UTC