Type: All Grain
Batch Size: 5.00 gal
Boil Size: 5.94 gal
Boil Time: 40 min
End of Boil Vol: 5.47 gal
Final Bottling Vol: 4.75 gal
Fermentation: Ale, Single Stage
Date: 19 Jan 2023
Brewer: Mike Young
Asst Brewer:
Equipment: Mike's Brewzilla 35L
Efficiency: 75.00 %
Est Mash Efficiency: 78.7 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU Volume
2.0 oz Rice Hulls (0.0 SRM) Adjunct 1 0.9 % 0.01 gal
4 lbs Pale Malt (2 Row-Briess) (1.8 SRM) Grain 2 28.3 % 0.31 gal
4 lbs White Wheat Malt (Briess) (2.4 SRM) Grain 3 28.3 % 0.31 gal
2.00 oz Idaho Jem (2020 YVH) [13.80 %] - Steep/Whirlpool 10.0 min, 194.4 F Hop 4 19.7 IBUs -
6 lbs Fruit - Blackberry Puree (Vintner's Harvest) [Primary] (0.0 SRM) Adjunct 5 42.5 % 0.66 gal
1.0 pkg Verdant IPA (Lallemand/Danstar #-) Yeast 6 - -
1.00 oz Idaho Jem (2020 YVH) [13.80 %] - 7.0 Days Before Bottling for 7.0 Days Hop 7 0.0 IBUs -
0.60 oz Sabro (2021 YVH) [13.80 %] - 7.0 Days Before Bottling for 7.0 Days Hop 8 0.0 IBUs -
1.00 tsp Gelatin (Bottling 5.0 hours) Fining 9 - -
4.00 oz Amoertti Blackberry Extract (Bottling 5.0 mins) Flavor 10 - -
0.13 oz LorAnn Blackberry Extract (Bottling) Flavor 11 - -
1.00 tbsp Potassium Sorbate (Bottling) Other 12 - -
0.50 tsp Potassium Metabisulfite (Bottling) Other 13 - -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.047 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 19.7 IBUs
Est Color: 3.3 SRM
Measured Original Gravity: 1.050 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.3 %
Calories: 165.2 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 2.41 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.71
Measured Mash PH: 5.20
Total Grain Weight: 14 lbs 2.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 18.00 qt of water at 158.6 F 152.0 F 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 2.97gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Single Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

Brew Day - Added Idaho Gem hops at 190 degrees and allowed to whirlpool for 10 minutes. Once chilled, I added the can of Vintner's Harvest Blackberry fruit wine base to a sanitized fermenter and pumped beer on top. I also used the mix-n-stir to fully combine the fruit base and beer after pitching a saved container of Verdant IPA yeast. Fermentation took off in a few hours and finished after only a couple days.

1/23/2023 - SG=1.010 - Subtle fruit flavor with light hop notes. Beer seemed to be mostly done fermenting, so I added a couple oz of Idaho Gem hops and .6oz of Sabro, which was the last of that variety that I had in the freezer. I may add some Blackberry extract at kegging, depending on how the flavor turns out after dry hopping.

1/30/2023 - Kegged - FG=1.010 - Subtle fruity tartness with some light hop aroma & fruity flavors. I added a little vial of LorAnne Blackberry oil to increase the fruity notes to hopefully balance the beer a little more. This one should be interesting. It's still very cloudy, and I transferred a little of the fruit sludge over to the keg, so it may be a pain to tap initially.

2/5/2023 - added Amoretti blackberry flavoring to 2 cups hot filtered water to mixt. Also added gelatin k-meta, and k-sorbate to fruit mixture before adding to the keg and shaking to combine. I'm not sure this beer will ever clear, but we'll see what happens.

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