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Receita Blues Berry Beer

Receita Blues Berry Beer

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 10.7 IBU 7.8 SRM 1.061 1.018 5.69 %
Actuals 1.053 1.017 4.69 %

Fermentables

Name Amount %
Light Dry Extract (Coopers) 7 lbs 100

Hops

Name Amount Time Use Form Alpha %
Cascade 0.5 oz 60 min Boil Pellet 5.5

Miscs

Name Amount Time Use Type
Servomeces 1.00 items 20 min Boil Other
Whirlfloc Tablet 1.00 items 20 min Boil Fining
Blue Berry Puree (pasturized) 2.50 lb 7 days Secondary Flavor
Sugar (sucrose) 4.00 oz 7 days Secondary Other

Yeast

Name Lab Attenuation Temperature
Windsor [Dry] Danstar 70% 65°F - 73°F
Hefeweizen Ale (WLP300) White Labs 74% 68°F - 72°F

Mash

Step Temperature Time
Mash In 158°F 45 min
Mash Out 168°F 10 min

Notes

032 Oxygenated wort O2 @ 40 psi for 30 sec. Mon 04 JUN 07 - Fermentation stalled, pitched Windsor dry yeast directly. Two stage fermentation, primary 7 days, secondary 7 days @ 74F. Pasturize puree by slowly raising temperature of puree to 160F for 10 minutes, then freeze puree and vaccum seal in bags for later use in secondary fermenter. Sugar added to secondary to boost fermentables and add a bit of sweetness. Thaw puree to room temperature and place in secondary fermenter with sugar, stir well, then rack beer from primary to secondary. Racked to secondary on FRI 08 JUN 2007. KEGGED FRI 15 JUN 2007.