Blackberry Blonde Ale - Beer Recipe - Brewer's Friend

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Blackberry Blonde Ale

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Reboot Brewing
Hop Utilization: 99%
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Friday April 5th 2019
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OG: 1.042 FG: 1.007 ABV: 4.6% IBU: 21

1.053
1.012
5.4%
19.5
3.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 61.2%
6 lb American - Pilsner6 lb Pilsner 37 1.8 24.5%
2.50 lb American - Carapils (Dextrine Malt)2.5 lb Carapils (Dextrine Malt) 33 1.8 10.2%
1 lb American - White Wheat1 lb White Wheat 40 2.8 4.1%
24.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 45 min 6.41 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 15 min 3.11 16.7%
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 10 min 9.73 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 1 min 0.27 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 lb blackberry puree Flavor Secondary 14 days
1 tsp Yeast Nutrient Water Agt Boil 10 min.
1 each Whirlfloc Water Agt Boil 15 min.
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 tsp Epsom Salt Water Agt Mash 1 hr.
2 tsp Gypsum Water Agt Mash 1 hr.
2 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 191 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 gal Strike Temperature -- 162 °F --
16 gal Mash Infusion -- 150 °F 60 min
16 gal Mash Out Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.19 36.8  
Mash volume with grains 11.15 44.6  
Grain absorption losses -3.06 -12.3  
Remaining sparge water volume (equipment estimates 6.74 g | 27 qt) 7.13 28.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.61 g | 50.5 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.5 46  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.5 g | 46 qt) 11 44  
Total: 16.31 65.3
Equipment Profile Used: System Default
"Blackberry Blonde Ale" Blonde Ale beer recipe by Reboot Brewing. All Grain, ABV 5.39%, IBU 19.52, SRM 3.93, Fermentables: (Pale 2-Row, Pilsner, Carapils (Dextrine Malt), White Wheat) Hops: (Domestic Hallertau, Cascade, Columbus) Other: (blackberry puree, Yeast Nutrient, Whirlfloc, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid)
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  • Last Updated: 2019-12-31 14:37 UTC