Ok, I am brewing some beer for a good friend's wedding. I am doing a bride's beer, and a groom's beer. The bride's beer is a Tripel (recipe to follow). I am gonna do the basic recipe (which is a great beer) with fruit during the secondary. Blackberries for one batch, cherries for the other. (Will be using wlp530 Abbey Ale yeast from starter)
Q1: How much (fresh) fruit should I add for a 5gl batch, and how much should I bump the ibus?
Q2: How do I go about pitching onto the same yeast cake from the primary? Mainly curious about cleaning out the gunk... Is this feasible?
Recipe:
A ProMash Recipe Report
BJCP Style and Style Guidelines
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18-C Belgian Strong Ale, Belgian Tripel
Min OG: 1.075 Max OG: 1.085
Min IBU: 25 Max IBU: 38
Min Clr: 45 Max Clr: 6 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 20.00
Anticipated OG: 1.108 Plato: 25.53
Anticipated SRM: 5.0
Anticipated IBU: 35.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Pre-Boil Amounts
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Evaporation Rate: 12.50 Percent Per Hour
Pre-Boil Wort Size: 6.52 Gal
Pre-Boil Gravity: 1.091 SG 21.84 Plato
Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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10.0 2.00 lbs. Turbinado Sugar Generic 1.046 0
70.0 14.00 lbs. Pilsener Belgium 1.037 2
20.0 4.00 lbs. Weyermann Pale Wheat Germany 1.038 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
4.50 oz. Amarillo Gold Pellet 10.00 31.2 10 min.
2.00 oz. Czech Saaz Pellet 3.30 4.6 10 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Sevromyces Other 10 Min.(boil)
1.00 Unit(s)Whirlfloc Tablet Fining 15 Min.(boil)
Yeast
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White Labs WLP530 Abbey Ale
Water Profile
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Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 18.00
Water Qts: 18.62 - Before Additional Infusions
Water Gal: 4.66 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.03 - Before Additional Infusions
Saccharification Rest Temp : 150 Time: 120
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0
Total Mash Volume Gal: 6.10 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
