American Beauty

All Grain Recipe

Submitted By: Jploium0215 (Shared)
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Batch Size: 11.00 galStyle: Fruit Beer (29A)
Boil Size: 15.50 galStyle Guide: BJCP 2015
Color: 4.9 SRMEquipment: 10 Gallon Equipment
Bitterness: 21.3 IBUsBoil Time: 45 min
Est OG: 1.048 (12.0° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Single Stage
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
19.02 gal Vancouver WA Water 1
4.00 g Calcium Chloride (Mash 60 min) Misc 2
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
4.00 ml Lactic Acid (Mash 60 min) Misc 4
13 lbs Washougal Thunder 2 row (MIC) (2.6 SRM) Grain 5
5 lbs White Wheat Malt (Great Western) (3.5 SRM) Grain 6
1 lbs Viking Caramel 50 (25.4 SRM) Grain 7
6.00 ml Lactic Acid (Sparge 60 min) Misc 8
5.50 g Calcium Chloride (Sparge 60 min) Misc 9
5.50 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 10
1.00 oz 2018 YCH Magnum [12.1%] - Boil 45 min Hops 11
1.00 oz 2017 YCH "American Noble" Palisade [1.1%] - Boil 15 min Hops 12
1.00 oz 2018 YCH Tettnang [3.1%] - Boil 15 min Hops 13
3.20 g Wyeast Yeast Nutrient (Boil 15 min) Misc 14
1.0 pkgs Independence (Imperial Yeast #A15) Yeast 15
1.0 pkgs Loki (Imperial #A43) Yeast 16
9.90 lbs Blackberry Puree (Primary 7 days) Misc 17

Notes

Mashed for 45 minutes, recirculated 15 then started sparge. Mash PH 5.27 taken 15 minutes into mash. End of sparge 1.007, PH 5.32. Preboil PH 5.36, gravity 1.042. Boiled 45 minutes per recipe. Whirlpooled thorugh chiller at flameout for 5 minutes and started chilling. Chilled kettle to 80F. Postboil Ph 5.26, 1.048 gravity. Transferred 5.5 gallons 64F wort into SS brewbucket 1, and 6 gallons 80F wort into SS Brewbucket 2. Wort Stability test negative after 2 days at 70-80F. Yeast unuseable, may have bad batch. SS Brewbucket 1: 5/5 - Pitched 1 package Indepedance yeast at 66F. Set in basmeent with 64F ambient temperture, fermwrmwrap set to 66F. 5/8 PM - Set fermwrap to 67F. 5/9 - PM Set fermwrap to 68F. SS Brewbucket 2: 5/5 - Pitched 1 package Loki Yeast at 82F. Beer in fermentation chamber with heatwrap set to 90F. 5/9 PM - Blowoff tube showed no activity, beer still had light krausen. Added 2 cans Vintner's Harvest Blackberry Puree.

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