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Schwarzfrucht bier
Specialty Beer • Extract • 25 L
I dreamed this beer up one day. Goal is to have a creamy, fruity beer.
March 25, 2007 pm 07:26pm
4.0/5.0 0 ratings
Ingredients (Extract, 25 L)
- .5 kg
CaraMalt; Beeston
CaraMalt; Beeston
Often used to give color and flavor to pale lagers.
- .25 kg
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 1.8 kg
Dark; John Bull
Dark; John Bull
Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.
- 1.8 kg
Amber; John Bull
Amber; John Bull
For ales and bitters.
- 1 kg
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 60 g
Hallertauer Mittelfrüher - 7.1 AA% pellets; boiled 65 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 25 g
Styrian Goldings - 6.0 AA% pellets; boiled 20 min
Styrian Goldings
Mild, pleasant.
- 15 g
Styrian Goldings - 6.0 AA% pellets; boiled 2 min
Styrian Goldings
Mild, pleasant.
- 400 g
raspberries - (omitted from calculations)
raspberries
- 1 kg
john bull wheat - (omitted from calculations)
john bull wheat
-
Fermentis T-58 Safbrew T-58
Fermentis T-58 Safbrew T-58
Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. 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
There is 1.8 kilo's of John Bull wheat also added, though this is not in the calculations Saffale S-04 is also used to aid fermentation.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 50.2 SRM | 1 - 50 | |
| Alcohol: | 6.7% ABV | 2.5% - 14.5% | |
| Bitterness: | 53.3 IBU | 0 - 100 | |
Discussion
Like strong beer?
2007-04-23 12:19am
Holy cow this ended up almost perfect. Ended up around 11%. Talk about a desert beer.
Fantastic
2007-08-25 5:28pm
This beer is a consistent favourite.
Post a Comment
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