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Christinas Berry Bomb
Fruit Beer • All Grain • 23 L
Experimental beer for my wife.
March 1, 2007 pm 04:36pm
0.0/5.0 0 ratings
Ingredients (All Grain, 23 L)
- .5 kg
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 2 kg
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 2.5 kg
Australian Wheat Malt
Australian Wheat Malt
Malted wheat for use in Wheat beers.
- 25 g
Hallertau - 5.0 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 12 g
Hallertau - 5.0 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 12 g
Hallertau - 5.0 AA% pellets; boiled 1 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
Fermentis K-97 Safale K-97
Fermentis K-97 Safale K-97
A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast is suitable for top fermented beers with low esters levels and can be used for Belgian type wheat beers. Sedimentation: low. Final gravity: low. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Add 2 Kg of blended berry mix to the secondary and ferment for a further week or so.
Style (BJCP)
Category: 20 - Fruit Beer
Subcategory: A - Fruit Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.009 | 0.995 - 1.035 | |
| Color: | 4.8 SRM | 1 - 50 | |
| Alcohol: | 4.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 20.8 IBU | 0 - 100 | |
Discussion
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