032 - Deacon Blues Berry Beer

Extract Recipe

Submitted By: bbrodka (Shared)
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Brewer: homebrew4less.com
Batch Size: 5.00 galStyle: Fruit Beer (20A)
Boil Size: 8.50 galStyle Guide: BJCP 2004
Color: 7.8 SRMEquipment: Brew Pot 9.5 galon - Imersion Chiller
Bitterness: 11.8 IBUsBoil Time: 60 min
Est OG: 1.061 (15.0° P)
Est FG: 1.015 SG (3.9° P)Fermentation: My Aging Profile
ABV: 6.0%Taste Rating: 37.0

Ingredients
Amount Name Type #
5.00 gal French Camp, CA Water 1
7 lbs Light Dry Extract (Coopers) (8.0 SRM) Dry Extract 2
0.50 oz Cascade [5.5%] - Boil 60 min Hops 3
1.00 Whirlfloc Tablet (Boil 20 min) Misc 4
1.00 Servomeces (Boil 20 min) Misc 5
1 pkgs Hefeweizen Ale (White Labs #WLP300) Yeast 6
1 pkgs Windsor [Dry] (Danstar #) Yeast 7
2.50 lbs Blue Berry Puree (pasturized) (Secondary 7 days) Misc 8
4.00 oz Sugar (sucrose) (Secondary 7 days) Misc 9

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.)

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.