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032 - Deacon Blues Berry Beer

Fruit Beer



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Brewer/Contributor: Doc Pagala

Batch Size: 5.00 gal

Boil Size: 8.50 gal

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032 - Deacon Blues Berry Beer

Type: Extract

Date: 6/3/2007

Batch Size: 5.00 gal

Brewer: Doc Pagala
Boil Size: 8.50 galAsst Brewer:
Boil Time: 60 min Equipment: Brew Pot 9.5 galon - Imersion Chiller
Taste Rating(out of 50): 37.0 Brewhouse Efficiency: -
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.)


AmountItemType% or IBU
7.00 lbLight Dry Extract (Coopers) (8.0 SRM)Dry Extract100.00 %
0.50 ozCascade [5.50 %] (60 min)Hops10.7 IBU
1.00 itemsServomeces (Boil 20.0 min)Misc
1.00 itemsWhirlfloc Tablet (Boil 20.0 min)Misc
2.50 lbBlue Berry Puree (pasturized) (Secondary 7.0 days)Misc
4.00 ozSugar (sucrose) (Secondary 7.0 days)Misc
5.00 galFrench Camp, CAWater
1 PkgsWindsor [Dry] (Danstar)Yeast-Ale
1 PkgsHefeweizen Ale (White Labs #WLP300) [Cultured]Yeast-Wheat


Beer Profile

Est Original Gravity: 1.061 SG

Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.018 SGMeasured Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 5.69 % Actual Alcohol by Vol: 4.69 %
Bitterness: 10.7 IBUCalories: 238 cal/pint
Est Color: 7.8 SRMColor:

Mash Profile

Mash Name: NoneTotal Grain Weight: 8.03 lb
Sparge Water: -Grain Temperature: -
Sparge Temperature: -TunTemperature: -
Adjust Temp for Equipment: TRUEMash PH: -

Mash Notes: -

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)Volumes of CO2: 2.4
Pressure/Weight: 9.7 PSICarbonation Used: -10 psi
Keg/Bottling Temperature: 37.0 FAge for: 28.0 days
Storage Temperature: 37.0 F 


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.

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