firefly765
Well-Known Member
I'm trying to dial in a recipe i have in my head, it's going to be called Bruiseberry ale. I'm shooting for a very mild IBU that's wife friendly. I was toying with the Brewtarget hardware & got confused in a hurry, so anyway here is my basic starting point (5gal):
FERMENTABLES:
4lbs Ultralight malt extract
1 lb dried rice extract
1lb Crystal malt 10L
HOPS:
.5 oz Cascade hops 60 min boil (bittering)
.5 oz Cascade hops 1 min boil (aroma)
1 Whirfloc
2lbs frozen blueberries
2lbs frozen blackberries
YEAST:
Safale S-4 (no idea if that's good)
I was going to do a partial mash, i guess, steeping the crystal malt in a mesh bag to add some body & head retention (At 160F ish i guess for how long?). I haven't brewed in quite a while & seem to remember doing that in the past.
Then add fermentables & hops for the boil.
Cool pitch yeast in primary. (my temp will be around 75F)
When fermentation slows move to secondary with berries. Here I am a little unclear. I was going to bring the berries to 160F to sterilize & add to wort. Is that advisable?
Also i've heard of adding something to stop fermentation so the berry flavor comes through. Should i do this? Or, just let them ferment out in the secondary, then keg?
Thanks for any advice.
FERMENTABLES:
4lbs Ultralight malt extract
1 lb dried rice extract
1lb Crystal malt 10L
HOPS:
.5 oz Cascade hops 60 min boil (bittering)
.5 oz Cascade hops 1 min boil (aroma)
1 Whirfloc
2lbs frozen blueberries
2lbs frozen blackberries
YEAST:
Safale S-4 (no idea if that's good)
I was going to do a partial mash, i guess, steeping the crystal malt in a mesh bag to add some body & head retention (At 160F ish i guess for how long?). I haven't brewed in quite a while & seem to remember doing that in the past.
Then add fermentables & hops for the boil.
Cool pitch yeast in primary. (my temp will be around 75F)
When fermentation slows move to secondary with berries. Here I am a little unclear. I was going to bring the berries to 160F to sterilize & add to wort. Is that advisable?
Also i've heard of adding something to stop fermentation so the berry flavor comes through. Should i do this? Or, just let them ferment out in the secondary, then keg?
Thanks for any advice.