Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Blackberry Tart [Belgian Specialty Ale]

Belgian Specialty Ale – All Grain GONE

Batch #:

21-2011

Batch Size:

5 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

November 12, 2011

Statistics

Target OG:

1.052 12.9° P

OG:

1.058 14.3° P

Target FG:

1.010 2.6° P

FG:

1.010 2.6° P

Real Extract:

4.7° P

Attenuation:

81.8% Apparent – 67.1% Real

Color:

12 SRM

IBU:

16.4 Rager

BU/GU:

0.28

ABV:

6.4%

ABW:

Calories:

190 12 oz

General Info

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

Comments

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...

Malts and Grains

Amount	Malt/Grain	% of Grist
5.00 pounds	American Pilsen Malt	50%
5.00 pounds	American White Wheat Malt	50%
10.00 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
2.50 pounds	Fruit - Blackberries, Raw or Frozen

Non-Fermentables

Amount	Non-Fermentable	Time
1/4 tsp.	Irish Moss	10 minutes
0.5 oz.	Coriander Seed	10 minutes
1.5 grams	Gypsum (Calcium Sulfate)	60 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
0.25 ounces	Magnum	60 min	Bittering	Boil	Pellets	12.1%
0.25 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Belgian Wit Ale	White Labs	WLP400	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

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.80 gallons

Loss:

1.00 gallons

Mash Profile
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Notes:

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Water Profile Highlands Ranch, Colorado

Calcium:

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

Notes:

Filtered through standard charcoal system.

Procedure

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.

Fermentation and Aging

Primary:

14 days @ 70° F

Secondary:

14 days @ 65° F

Blackberry Tart

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	3.3
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	4.3
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	5.5
Post-Boil Amount:	5
Boil Time:	90
OG:	1.058 / 14.3° P
Mash PH:
Boil PH:

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Log: Blackberry Tart