032 - Deacon Blues Berry Beer 
Extract Recipe
Submitted By: bbrodka (Shared)
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| Brewer: homebrew4less.com | |
| Batch Size: 5.00 gal | Style: Fruit Beer (20A) |
| Boil Size: 8.50 gal | Style Guide: BJCP 2004 |
| Color: 7.8 SRM | Equipment: Brew Pot 9.5 galon - Imersion Chiller |
| Bitterness: 11.8 IBUs | Boil 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 items |
Whirlfloc Tablet (Boil 20 min) |
Misc |
4 |
| 1.00 items |
Servomeces (Boil 20 min) |
Misc |
5 |
| 1.0 pkgs |
Hefeweizen Ale (White Labs #WLP300) |
Yeast |
6 |
| 1.0 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.This Recipe Has Not Been Rated
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