BrewBlog: Blackberry Tart
Brewer: Geoff Humphrey
Brew Date: November 12, 2011
Yield: 5 gallons
Color (SRM/EBC):
Bitterness (Calc): 16.4 IBU (Rager)
BU/GU: 0.28
Calories: 189 (12 ounces)
Conditioning: Keg
ABV: 6.4%
ABW: 5%
Batch No: 21-2011
OG: 1.058
OG (Plato): 14.27° P
Target OG: 1.052
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.010
Real Extract: 4.68° P
App. Atten.: 82.1%
Real Atten.: 67.2%
Status: Bottled
General Information
Method: All Grain

My standard wit with the addition of blackberry puree to the secondary. Will be given as holiday gifts, packaged in corked 750ml bottles.


Added 1.5 grams of gypsum to mash.

Blackberries are evident in the nose and flavor. Finishes a bit tart, which may have been a yeast thing. Does not seem lactic...

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
2.50 pounds Fruit - Blackberries, Raw or Frozen  
1/4 tsp. Irish Moss @ 10 minutes  
0.5 oz. Coriander Seed @ 10 minutes  
1.5 grams Gypsum (Calcium Sulfate) @ 60 minutes  
Total Boil Time: 90 minutes
Name: Belgian Wit Ale
Manufacturer: White Labs
Product ID: WLP400
Type: Wheat
Flocculation: Low
Attenuation: 76%
Temperature Range: 67–74°F
Amount: 2000 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Grain Temperature: °F Tun Temperature: °F
Sparge Temperature: °F PH:
PPG: 54.6 Efficiency: 168%
Water Profile

Highlands Ranch, Colorado

Calicum: 31.4 ppm
Bicarbonate: 56.9 ppm
Sulfate: 41.1 ppm
Chloride: 0.9 ppm
Sodium: 27.0 ppm
Magnesium: 3.5 ppm
PH: 5.4%

Filtered through standard charcoal system.

  • Single infusion mash at 152°F, or single decoction.
  • Boil 90 minutes, adding hops according to schedule.
  • Add dried zests and coriander at 85 minutes into boil.
  • Cool wort.
  • Pitch yeast.
Primary: 14 days @ 70° F
Secondary: 14 days @ 65° F
Tasting Reviews
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Geoff's Logs
All Club Logs
Peanut Butthurt Feb 26, 2017
Fetchez la Vache Aug 17, 2013
The Devil You Know Jul 27, 2013
Lil Devil Jul 26, 2013
Wassail Maple Brown Jun 23, 2013
Bastogne Blonde Jun 9, 2013
Wrathchild May 27, 2013
Funkin’ Ra May 24, 2013
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Geoff's Brew Status
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