Originally Posted by dp69_2001
Could you please post a recipe? How do you do the frozen berry's? did you puree them? Do you add them in the boil or right in the fermenter?
I will also be posting it in my recipies too.
American Wheat or Rye Beer
Type: All Grain
Batch Size: 11.00 gal
Brewer: Part Time Brewery
Boil Size: 13.44 gal
Boil Time: 60 min
Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (20 Gal)
Taste Rating(out of 50):45.0
Brewhouse Efficiency: 77.00
Amount Item Type % or IBU
9 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 47.37 %
9 lbs Wheat - Red Malt (Briess) (2.3 SRM) Grain 47.37 %
1 lbs Caramel Malt - 20L (Briess) (20.0 SRM) Grain 5.26 %
1.50 oz Perle pellets [8.20 %] (75 min) Hops 21.8 IBU
0.50 oz Perle pellets [8.20 %] (45 min) Hops 6.4 IBU
2 Pkgs Wheat yeast (DCL Yeast #WB-06) Yeast-Ale
Est Original Gravity: 1.048 SG
Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.014 SG
Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.42 %
Actual Alcohol by Vol: 4.82 %
Bitterness: 28.2 IBU
Calories: 222 cal/pint
Est Color: 4.7 SRM
Mash Name: Single Infusion, Light Body Total Grain Weight: 19.00 lb
Grain Temperature: 72.0 F
TunTemperature: 100.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Single Infusion, Light Body Step Time Name Description Step Temp
75 min Mash In Add 23.75 qt of water at 169.8 F 150.0 F
10 min Mash Out Add 13.68 qt of water at 211.5 F 168.0 F
Sparge Water: 6.61 gal
Sparge Temperature: 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
After 14 days in primary I racked it onto 10 pounds of frozen strawberries that we got from GFS. It sat on the berries for 18 days then kegged.
I did nothing to the berries, just cut open the bags, dumped them into the fermenter and rack the beer onto them.