Blackberry Tart

Belgian Specialty Ale BJCP 2008 – 16E

OG
1.060
FG
1.010
SRM
12
ABV
6.3%
IBU
16.4
Batch #
2011-21
Batch Size
5.00 gal
Boil Time
90 min
Brew Date
November 12, 2011
BU/GU
0.27
ABW
5.2%
Kcal
196 12 oz
Real Extract
4.8° P
Attenuation
82.3% apparent
67.3% real

Fermentables

American Pilsen Malt
5.00 lbs|40%
Type
Grain
Origin
United States
Color
1.0-2.0 SRM
PPG
43.0
Info
Light color, malty flavor. For pilsners, lagers.
40%
American White Wheat Malt
5.00 lbs|40%
Type
Grain
Origin
United States
Color
2.0 SRM
PPG
51.0
Info
Imparts a malty flavor. For American wheat beers, wheat bock and doppel bock.
40%
Fruit - Blackberries, Raw or Frozen
2.50 lbs|20%
Type
Sugar
PPG
201.0
20%

Hops

0.25 oz
Magnum 12.1%
60 min Boil

Non-Fermentables

1/4 tsp.
Irish Moss Spice
Boil10 min
0.5 oz.
Coriander Seed Spice
Boil10 min
1.5 grams
Gypsum (Calcium Sulfate) Water Agent
Mash

Yeasts

1 pkg
Belgian Wit AleWLP400
White Labs

Equipment Profile15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size
10.00gal
Boil Volume
12.55gal
Evaporation Rate
9.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Top Up Water
0.00gal
Trub Chiller Loss
1.00gal

Mash Profile Single Infusion "Sweet Spot" Mash, No Mash Out

Mash Steps

Step 1
Infusion60 min
152°F

Fermentation and Aging

14 days
Primary
70°F
14 days
Secondary
65°F

Water Profile Denver, Colorado

Calcium
31.5
Bicarbonate
104
Sulfate
50.8
Chloride
23.5
Magnesium
8.5
Ideal PH
7.8

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.

Procedure

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