Berry Good Ale - Beer Recipe - Brewer's Friend

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Berry Good Ale

128 calories 13 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Fruit Beer
Boil Time: 15 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 11 liters
Pre Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 60% (brew house)
No Chill: 10 minute extended hop boil time
Calories: 128 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Wednesday April 17th 2019
1.042
1.010
4.2%
20.2
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,500 g American - Pilsner1500 g Pilsner 37 1.8 24.2%
1,500 g Crisp Malting - Finest Maris Otter1500 g Finest Maris Otter 38 3 24.2%
500 g American - Carapils (Dextrine Malt)500 g Carapils (Dextrine Malt) 33 1.8 8.1%
500 g Dry Malt Extract - Pilsen500 g Dry Malt Extract - Pilsen 42 2 8.1%
500 g Canadian - Honey Malt500 g Honey Malt 37 25 8.1%
250 g Flaked Oats250 g Flaked Oats 33 2.2 4%
250 g Flaked Wheat250 g Flaked Wheat 34 2 4%
600 g Cherry, dark sweet600 g Cherry, dark sweet - (late boil kettle addition) 6.4 0 9.7%
600 g Blackberry600 g Blackberry - (late boil kettle addition) 3.6 0 9.7%
6,200 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Ekuanot14 g Ekuanot Hops Pellet 14 Boil 10 min 8.36 33.3%
14 g Ekuanot14 g Ekuanot Hops Pellet 14 Boil 0 min 5 33.3%
14 g Ekuanot14 g Ekuanot Hops Pellet 14 Boil 5 min 6.85 33.3%
42 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 L Decoction -- 153 °C 70 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 29.7 L) 15.2
Mash volume with grains (equipment estimates 29.7 L) 18.1
Grain absorption losses (steeping) -4.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 25.5 L) 11
Volume increase from sugar/extract (late additions) 1.1
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 25
Going into fermentor 25
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 15.2  
Equipment Profile Used: System Default
 
Notes

Add Wirlfloc at 5min

Add fruit in secondary with a hop sock.

I use frozen fruit that I put through 3 freeze thaw cycles to break down the cell walls of the fruit.

The colour will come out as a purple pink. Brewersfriend does not show the lovabond of fruit additions for some reason.

BIAG
Hop substitutes could be any fruity hops. Not overpowering, this beer is more about the malt and fruit with hops to balance.

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  • Public: Yup, Shared
  • Last Updated: 2019-05-14 16:29 UTC