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Blueberry BullCrap
Fruit Beer • Extract • 5 gal
WooHoo!
November 4, 2007 pm 03:11pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 3.3 lbs
Amber Liquid; Alexanders
Amber Liquid; Alexanders
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 3 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 2 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- .5 oz
Cascade - 6.0 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Cascade - 6.0 AA% whole; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Brambling Cross - 5.0 AA% whole; boiled 30 min
Brambling Cross
Grandparent of Saxon and Viking, they have a unique toasty, buttery, slighly resiny aroma with some woody notes.
- .5 oz
Brambling Cross - 5.0 AA% whole; boiled 15 min
Brambling Cross
Grandparent of Saxon and Viking, they have a unique toasty, buttery, slighly resiny aroma with some woody notes.
- 3 lb
Blueberries - (omitted from calculations)
Blueberries
-
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
Extract batch... Haven't made one of these in a while. Oh well the homebrew store was closed today & the liquor store sells extract stuff. I felt the urge to brew today...what's a guy to do?
Style (BJCP)
Category: 20 - Fruit Beer
Subcategory: A - Fruit Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.013 | 0.995 - 1.035 | |
| Color: | 13.4 SRM | 1 - 50 | |
| Alcohol: | 7.0% ABV | 2.5% - 14.5% | |
| Bitterness: | 28.5 IBU | 0 - 100 | |
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