032 - Deacon Blues Berry Beer |
Type: Extract | Date: 6/3/2007 |
Batch Size: 5.00 gal | Brewer: Doc Pagala |
| Boil Size: 8.50 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: Brew Pot 9.5 galon - Imersion Chiller |
| Taste Rating(out of 50): 37.0 | Brewhouse Efficiency: - |
| Taste Notes: 032 Sampled on SUN 17 JUN 2007 Sweet malt with blue berry flavor. A great desert beer. (NOTE: I am going to age this for a month before getting into it again.) |
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Ingredients |
| Amount | Item | Type | % or IBU |
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| 7.00 lb | Light Dry Extract (Coopers) (8.0 SRM) | Dry Extract | 100.00 % | | 0.50 oz | Cascade [5.50 %] (60 min) | Hops | 10.7 IBU | | 1.00 items | Servomeces (Boil 20.0 min) | Misc | | | 1.00 items | Whirlfloc Tablet (Boil 20.0 min) | Misc | | | 2.50 lb | Blue Berry Puree (pasturized) (Secondary 7.0 days) | Misc | | | 4.00 oz | Sugar (sucrose) (Secondary 7.0 days) | Misc | | | 5.00 gal | French Camp, CA | Water | | | 1 Pkgs | Windsor [Dry] (Danstar) | Yeast-Ale | | | 1 Pkgs | Hefeweizen Ale (White Labs #WLP300) [Cultured] | Yeast-Wheat | |
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Beer Profile |
Est Original Gravity: 1.061 SG | Measured Original Gravity: 1.053 SG |
| Est Final Gravity: 1.018 SG | Measured Final Gravity: 1.017 SG |
| Estimated Alcohol by Vol: 5.69 % | Actual Alcohol by Vol: 4.69 % |
| Bitterness: 10.7 IBU | Calories: 238 cal/pint |
| Est Color: 7.8 SRM | Color: |
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Mash Profile |
| Mash Name: None | Total Grain Weight: 8.03 lb |
| Sparge Water: - | Grain Temperature: - |
| Sparge Temperature: - | TunTemperature: - |
| Adjust Temp for Equipment: TRUE | Mash PH: - |
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| Mash Notes: - |
Carbonation and Storage |
| Carbonation Type: Kegged (Forced CO2) | Volumes of CO2: 2.4 |
| Pressure/Weight: 9.7 PSI | Carbonation Used: -10 psi |
| Keg/Bottling Temperature: 37.0 F | Age for: 28.0 days |
| Storage Temperature: 37.0 F | |
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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. |
