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. |
