Thursday, January 17, 2008
blackberry wheat
- 4 lb Alexander's Wheat Malt Extract (1 can)
- 3 lb Munton's Wheat DME
- 1/2 oz Nugget hops (12.5 AA, 60 min boil, 25.86 IBU)
- 1 oz Sterling hops (5.9 AA, 15 min boil, 5.7 IBU)
- 1/2 oz Coriander Seed
- ~1 tsp Irish Moss
- 49 oz Blackberry Puree
- Wyeast Belgian Wheat Yeast (50ml 'slap pack')
- 1 cup bottling sugar
Total boil time: 1 hour
Boil malt extracts and Nugget hops for the full hour. With 15 min left in the boil time, add Sterling hops, coriander seed, and irish moss. Cool to ~80 degrees pitch yeast and seal.
Boil malt extracts and Nugget hops for the full hour. With 15 min left in the boil time, add Sterling hops, coriander seed, and irish moss. Cool to ~80 degrees pitch yeast and seal.
Total IBU: 31.56
Original gravity: ~1.070 (1.067 initial reading increased to account for sugars from Blackberries and bottling sugar)
Final gravity: 1.011
ABV: ~7.87%
ABW: ~6.30%
Original gravity: ~1.070 (1.067 initial reading increased to account for sugars from Blackberries and bottling sugar)
Final gravity: 1.011
ABV: ~7.87%
ABW: ~6.30%
Start Date: 2008/01/17 End Date: 2008/02/03
----Update 2008/01/25----
Added Blackberry Puree on Jan 24 when bubbles in airlock had slowed to 5/minute.
----/Update----
Added Blackberry Puree on Jan 24 when bubbles in airlock had slowed to 5/minute.
----/Update----
----Update 2008/02/01----
Racked to secondary fermenter on Jan 27 after bubbles in airlock had slowed back down to 2/minute.
----/Update----
Racked to secondary fermenter on Jan 27 after bubbles in airlock had slowed back down to 2/minute.
----/Update----
