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Deacon Blues Berry Beer
Brew Type: Extract Date: 6/3/2007
Style: Fruit Beer Brewer: Doc Pagala
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 8.50 gal Boil Time: 60 min
Equipment: Brew Pot 9.5 galon - Imersion Chiller
Taste Rating (50 possible points): 37.0
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.)
Ingredients Amount Item Type % or IBU
7.00 lb Light Dry Extract (Coopers) (8.0 SRM) Dry Extract 100.0 %
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
Beer Profile Estimated Original Gravity: 1.061 SG (1.030-1.110 SG) Measured Original Gravity: 1.053 SG
Estimated Final Gravity: 1.018 SG (1.004-1.024 SG) Measured Final Gravity: 1.017 SG
Estimated Color: 7.8 SRM (3.0-50.0 SRM) Color [Color]
Bitterness: 10.7 IBU (5.0-70.0 IBU) Alpha Acid Units: 0.6 AAU
Estimated Alcohol by Volume: 5.7 % (2.5-12.0 %) Actual Alcohol by Volume: 4.7 %
Actual Calories: 238 cal/pint
Carbonation and Storage Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.4 (2.0-3.0 vols)
Estimated Pressure: 9.7 PSI Kegging Temperature: 37.0 F
Pressure Used: -10 psi Age for: 4.0 Weeks
Storage Temperature: 37.0 F
Notes
032 Supplies purchased at MoreBeer.com 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.
Brew Type: Extract Date: 6/3/2007
Style: Fruit Beer Brewer: Doc Pagala
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 8.50 gal Boil Time: 60 min
Equipment: Brew Pot 9.5 galon - Imersion Chiller
Taste Rating (50 possible points): 37.0
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.)
Ingredients Amount Item Type % or IBU
7.00 lb Light Dry Extract (Coopers) (8.0 SRM) Dry Extract 100.0 %
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
Beer Profile Estimated Original Gravity: 1.061 SG (1.030-1.110 SG) Measured Original Gravity: 1.053 SG
Estimated Final Gravity: 1.018 SG (1.004-1.024 SG) Measured Final Gravity: 1.017 SG
Estimated Color: 7.8 SRM (3.0-50.0 SRM) Color [Color]
Bitterness: 10.7 IBU (5.0-70.0 IBU) Alpha Acid Units: 0.6 AAU
Estimated Alcohol by Volume: 5.7 % (2.5-12.0 %) Actual Alcohol by Volume: 4.7 %
Actual Calories: 238 cal/pint
Carbonation and Storage Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.4 (2.0-3.0 vols)
Estimated Pressure: 9.7 PSI Kegging Temperature: 37.0 F
Pressure Used: -10 psi Age for: 4.0 Weeks
Storage Temperature: 37.0 F
Notes
032 Supplies purchased at MoreBeer.com 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.