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Dark Damson Ale

Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 11 liters (ending kettle volume)
Pre Boil Size: 14.51 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Bryn
Rating:

2.00 (1 Review)

Calories: 324 calories (Per 0.5L)
Carbs: 28.9 g (Per 0.5L)

Created: Saturday January 21st 2023

Original Gravity:

1.070

Final Gravity:

1.013

ABV (standard):

7.5%

IBU (tinseth):

71.4

SRM (morey):

32.4

Mash pH

n/a

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.25 kg	United Kingdom - Chocolate0.25 kg Chocolate	34	425	7.1%
3 kg	Muntons - Pale Ale Malt3 kg Pale Ale Malt	37	3.5	85.7%
0.25 kg	Quaker - GB - Quaker - Rolled Oats0.25 kg GB - Quaker - Rolled Oats	33	2.2	7.1%
3.50 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Target10 g Target Hops	Leaf/Whole	11.5	Boil	60 min	23.5	18.2%
10 g	Styrian Goldings10 g Styrian Goldings Hops	Leaf/Whole	5.5	Boil	60 min	11.24	18.2%
10 g	Fuggles10 g Fuggles Hops	Pellet	4.5	Boil	60 min	10.11	18.2%
10 g	Chinook10 g Chinook Hops	Leaf/Whole	13	Boil	60 min	26.56	18.2%
15 g	Chinook15 g Chinook Hops	Leaf/Whole	13	Dry Hop	5 days		27.3%
55 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
10 g	Target (Leaf/Whole) 10 g Target (Leaf/Whole) Hops	23.5	18.2%
10 g	Styrian Goldings (Leaf/Whole)	11.24	18.2%
10 g	Fuggles (Pellet) 10 g Fuggles (Pellet) Hops	10.11	18.2%
25 g	Chinook (Leaf/Whole) 25 g Chinook (Leaf/Whole) Hops	26.56	45.5%
55 g / £ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
11.25 L	Strike	76 °C	66 °C	60 min
6.5 L	Batch Sparge	80 °C	--	--
Starting Mash Thickness: 1.25 L/kg Starting Grain Temp: 16 °C

Other Ingredients

Amount	Name	Type	Use	Time
500 g	Brown Sugar	Flavor	Primary	0 min.
2,000 g	Damson juice	Flavor	Secondary	5 days
5 g	Irish Moss	Fining	Boil	10 min.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 66 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 54 g Temp: 20 °C CO₂ Level: 1.9 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

Strike water initially at at 76C to drop to 68C after adding grain
Last 10 minutes of mashing at 75C
Boil size 14.5l
Add brown sugar at the end of the boil

Fruit juice at between 50-240g/l (to taste) added in a muslin bag after primary fermentation. Allow secondary fermentation of 7-10 days before bottling or transfer to keg.
Hops quite high to balance the added brown sugar and damson juice.

Bottle to 15x330ml plus 12x500ml

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-06-05 08:27 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost £	Cost %
Fermentables	£
Steeping Grains (Extract Only)	£
Hops	£
Yeast	£
Other	£
Cost Per Barrel	£ 0.00
Cost Per Pint	£ 0.00
Total Cost	£ 0.00

Discussion about this recipe:

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BrynF • 07/02/2024 at 09:47pm

2 of 5

I didn't put the fruit extract in a muslin bag resulting in a murky beer with fruit pith.
It also needs to be darker.

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