Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Fruit Beer – All Grain GONE

Batch #:

20-2009

Batch Size:

5 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

August 15, 2009

Statistics

OG:

1.077 18.7° P

FG:

1.018 4.6° P

Real Extract:

7.1° P

Attenuation:

75.4% Apparent – 62% Real

Color:

15.9 SRM

IBU:

22.9 Rager

BU/GU:

0.3

ABV:

7.9%

ABW:

6.1%

Calories:

253 12 oz

General Info

Boiled the decoction for 30 minutes. Batch sparged and collected about 13.5 gallons. Efficiency was ~8% higher than expected (especially for a wheat-based brew). Boiled for 1.25 hours to reduce to 11.5 gallons and added bittering hops. Boiled for an hour more and collected 10 gallons for fermentation.

Six hours after pitching the yeast, fermentation is definitely evident thanks to a very large (about 3/4 of a gallon of 1.030 wort) yeast starter. Pitched just 12 hours after its fermentation peaked. Did not decant.

Split batch and racked to secondary containing five pounds of blackberries (frozen then thawed). Additional fermentation was evident a few hours later (August 29, 2009).

Malts and Grains

Amount	Malt/Grain	% of Grist
4.00 pounds	Belgian Plisen Malt	28.6%
7.50 pounds	American Wheat Malt	53.6%
1.50 pounds	American Vienna Malt	10.7%
0.50 pounds	British Pale Chocolate	3.6%
0.50 pounds	Belgian Special B Malt	3.6%
14.00 pounds	Total Grain Weight	100%

Non-Fermentables

Amount	Non-Fermentable	Time
5 pounds	Fruit - Blackberries

Hops

Amount	Hop	Time	Type	Use	Form	AA
0.45 ounces	Magnum	60 min	Bittering	Boil	Pellets	13.1%
0.45 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
American Hefeweizen Ale	White Labs	WLP320	2000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.00 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

Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Decoction

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Draw a part of the mash, let it rest for at least 10 minutes, and boil.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Protein Rest	Infusion	35 min.	122°F	Add water at 126 F
2	Saccharification	Decoction	45 min.	155°F	Decoct 44% of mash, rest for at least 10 minutes, and boil
3	Mash Out	Infusion	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

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.

Fermentation and Aging

Primary:

14 days @ 72° F

Secondary:

31 days @ 72° F

Age:

21 days @ 50° F

Black Matter

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	4.7
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	3.8
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	5.5
Post-Boil Amount:	5
Boil Time:	90
OG:	1.077 / 18.7° P
Mash PH:
Boil PH:

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Log: Black Matter

Fruit Beer – All Grain GONE

Statistics

General Info

Malts and Grains

Non-Fermentables

Hops

Yeasts

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Decoction

Mash Steps

Water Profile Highlands Ranch, Colorado

Fermentation and Aging

Black Matter

Brew Day Data

Scale Recipe

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