| Author |
Message |
    
Brewwife
New Member
Username: Brewwife
Post Number: 25
Registered: 10-2001
| | Posted on Thursday, June 09, 2005 - 07:43 pm: | 
|
Hey, guys!
wanted to update you all. The beer is really good. I'll post a picture. the pic isn't that good, but the beer is actually purple!
Cool!
 |
Denny Conn
Senior Member
Username: Denny
Post Number: 4731
Registered: 01-2001
| | Posted on Thursday, June 09, 2005 - 07:50 pm: |
|
Congrats! I remember that color from when I made one.
LIfe begins at 60...1.060, that is.
|
gregory gettman
Intermediate Member
Username: Gregman
Post Number: 422
Registered: 03-2003
| | Posted on Thursday, June 09, 2005 - 07:54 pm: |
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Can we have a detailed recipy? |
davidw
Senior Member
Username: Davidw
Post Number: 1166
Registered: 03-2001
| | Posted on Thursday, June 09, 2005 - 07:56 pm: |
|
Sweet!!!
The things I've held sacred, then I dropped. ~ Audioslave
|
Brewwife
Junior Member
Username: Brewwife
Post Number: 26
Registered: 10-2001
| | Posted on Thursday, June 09, 2005 - 08:01 pm: |
|
I used Promash. Anybody know how I can post this recipe/session from Promash? |
Brewwife
Junior Member
Username: Brewwife
Post Number: 27
Registered: 10-2001
| | Posted on Thursday, June 09, 2005 - 08:13 pm: |
|
Okay, here ya go!
26-Feb-2005 Blueberry Beer
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Saturday February 26, 2005
Recipe: Blueberry Beer
BJCP Style and Style Guidelines
-------------------------------
21-0 Fruit Beer,
Min OG: 1.030 Max OG: 1.120
Min IBU: 12 Max IBU: 50
Min Clr: 2 Max Clr: 70 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 3.00 Wort Size (Gal): 3.00
Total Extract (Lbs): 4.50
Anticipated OG: 1.055 Plato: 13.66
Anticipated SRM: 10.9
Anticipated IBU: 20.3
Wort Boil Time: 70 Minutes
Actual OG: 1.050 Plato: 12.39
Actual FG: 1.007 Plato: 1.89
Alc by Weight: 4.40 by Volume: 5.61 From Measured Gravities.
ADF: 84.7 RDF 70.2 Apparent & Real Degree of Fermentation.
Pre-Boil Amounts
----------------
Evaporation Rate: 1.50 Gallons Per Hour
Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
Pre-Boil Wort Size: 4.75 Gal
Pre-Boil Gravity: 1.035 SG 8.77 Plato
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Daniels
Hop IBU Formula Used: Garetz
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
66.7 3.00 lbs. Muntons DME - Wheat England 37.00 9
22.2 1.00 lbs. Honey 42.00 0
11.1 0.50 lbs. Crystal 20L (6-Row) America 35.00 20
Potential represented as Points per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertauer Pellet 3.80 20.3 60 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.50 Tsp Irish Moss Fining 15 Min.(boil)
3.00 Lbs Blueberries Fruit 7 Days(fermenter)
Yeast
-----
Edme Dry Active Yeast
Water Profile
-------------
Profile: New Florence Tap
Profile known for:
Calcium(Ca): 26.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 10.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 7.0 ppm
biCarbonate(HCO3): 19.5 ppm
pH: 6.12
Water Needed For Brewing Session
--------------------------------
Top Up Water Added to Kettle: 1.00
Amount into Kettle: 1.00
Boil Time (min): 70.00 Evaporation Rate: 1.50
Amount after Boil: -0.75
Left in Kettle Deadspace: 0.00
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.00
Left in Misc. Equipment: 0.00
Amount to Chillers: -0.75
Amount After Cooling (4 perc.): -0.72
Evaporation rate is Gallons Per Hour
This formulation will yield -0.72 gallons of fermentable wort.
You will need 1.00 gallons of water for the complete brewing session.
Fermentation Specifics
----------------------
Pitched From: Dry Pack
Amount Pitched: 237 mL
Lag Time: 12.00 hours
Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 2
Primary Temperature: 64 degrees F
Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 30
Secondary Temperature: 66 degrees F
Original Gravity: 1.050 SG 12.39 Plato
Finishing Gravity: 1.007 SG 1.89 Plato
Bottling/Kegging Specifics
--------------------------
Bottling Date: Thursday April 14, 2005
Desired Carbonation Level: 2.30 Volumes CO2
Fermentation Temperature: 66 F
Amount In Bottles: 3.00 Gallons
Days Conditioned: 14
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 8.00 Oz
Amount of Liquid Added: 3.00 Gal
Inventory Analysis
------------------
Grain/Malt/Extract/Sugar Origin Recipe Lbs Lbs In Stock Lbs Needed
-------------------------------------------------------------------------------- ------
Muntons DME - Wheat England 3.00 0.00 3.00
Honey 1.00 0.50 0.50
Crystal 20L (6-Row) America 0.50 0.50 0.00
Hop Origin Recipe Oz Oz In Stock Oz Needed
-------------------------------------------------------------------------------- ----
Hallertauer - Pellet USA 1.00 0.00 1.00
Extras Recipe In Stock Needed
-------------------------------------------------------
Irish Moss 1.50 8.50 0.00
Blueberries 3.00 0.00 3.00
Yeast Recipe In Stock Needed
-------------------------------------------------------
Dry Active Yeast 1.00 0.00 1.00
(Edme )
Hop HBU's Origin In Recipe In Stock Needed
-------------------------------------------------------------------------------- ----
Hallertauer - Pellet USA 3.80 0.00 3.80
Mash Notes
----------
First I boiled 4.5 Gal of water. Took out .75 Gal and cooled to 155 deg.
Placed cracked grain in the .75 Gal onf 155 deg. water for 30 min. Removed
grain bag. Carefully poured the .75 to the 3.75 Gal of water and brought
to boil. Turned off heat, added Wheat DME and brought to boil. Added hops
after 15 minutes. Boiled another 35 min and then added 1.5 tsp of Irish M
oss. Placed in an ice bath. Took about 40 min to cool to about 75 deg. A
dded to Primary. Took Hyd reading. 1.050 @ 60 deg. room temp.
Fermentation Notes
------------------
I first used my harvested Wyeast 1056. It did not take off. It was dead.
So, I used Edme Dry yeast, which I pitched on Mon. Feb. 28, 2005. It took
off right away!!
Racked to secondary glass carboy on Wed. Mar. 9, 2005.
Added blueberrys to another fermentor, racked beer on top of blueberry's on
Thurs. Mar. 24, 2005.
Racked again for clairification on Thurs. April 7,
2005. Bottle Fri. April 15, 2005
Notes
-----
Add Blueberrys to Secondary Fermentor |
FrugalBrewer
Junior Member
Username: Frugalbrewer
Post Number: 80
Registered: 05-2001
| | Posted on Thursday, June 09, 2005 - 09:15 pm: |
|
That thing would be HUGE at MN Vikings tailgating parties, even the BMC drunks would drink a purple beer! |
Chris Colby
Intermediate Member
Username: Chriscolby
Post Number: 329
Registered: 03-2003
| | Posted on Friday, June 10, 2005 - 02:15 am: |
|
Hey Brewwife,
Do you have a pH meter? If so, can we get a data point? (Doesn't everyone take the pH of their beer before drinking it 8-)
Chris Colby
Bastrop, TX
(Message edited by chriscolby on June 10, 2005) |
Graham Cox
Member
Username: T2driver
Post Number: 144
Registered: 11-2004
| | Posted on Friday, June 10, 2005 - 07:00 am: |
|
I have an AG batch similar to this in primary. I'll be using fresh local blueberries from a pick-your-own farm nearby. |
Brewwife
Junior Member
Username: Brewwife
Post Number: 31
Registered: 10-2001
| | Posted on Friday, June 10, 2005 - 06:04 pm: |
|
no, no PH meter. Sorry |
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