D&D Blackberry Cream Ale on Oak/Brandy - Beer Recipe - Brewer's Friend

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D&D Blackberry Cream Ale on Oak/Brandy

228 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 77% (brew house)
Source: D&D Reilly
Calories: 228 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Sunday March 24th 2019
1.069
1.015
7.0%
49.1
4.8
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 84.6%
2 lb Candi Syrup - Belgian Candi Syrup - Golden (5L)2 lb Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) 32 5 15.4%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 7 Boil 60 min 25.2 33.3%
1 oz Bramling Cross1 oz Bramling Cross Hops Pellet 7 Boil 30 min 19.37 33.3%
1 oz Bramling Cross1 oz Bramling Cross Hops Leaf/Whole 7 Boil 5 min 4.57 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 lb blackberry puree Flavor Secondary 7 days
32 oz lactose Other Boil 10 min.
2 tbsp almond extract Flavor Secondary 5 days
1 each wirfloc Fining Boil 10 min.
2 tbsp almond extract Flavor Boil 0 min.
1 each Blackberry Brandy & Oak Flavor Mash 7 days
1 tbsp yeast nutrient Other Mash 10 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 263 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Huntsville, Alabama 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
29 4 12 3 24 126
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Infusion -- 155 °F 60 min
Sparge -- 169 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.81 19.3  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.75 g | 15 qt) 3.71 14.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.94 g | 27.7 qt) 6.9 27.6  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.53 34.1
Equipment Profile Used: System Default
 
Notes

1 lb Candy at 30 minutes
1 lb Candy at 5 minutes

Soak the Oak spiral in Blackberry Brandy for 7 days. Put on secondary for 7 days.

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  • Last Updated: 2019-03-25 16:11 UTC