Belgian Specialty Ale – All Grain

Statistics

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 %
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 AA
0.25 ounces Magnum 60 min 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

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

Notes:

Well suited for many American style where balance is desired.

Mash Steps

# Name Time Temp. Description
1 Infusion 60 min. 152°F

"Sweet spot" infusion - balanced between Beta and Alpha Amalyse reactions.

Water Profile Denver, Colorado

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
Str Water Amt: 3.3                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 7.1    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 7.3    
Post-Boil Amt: 5    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: