Rule #1: Never brew in socks.

Monday, September 3, 2012

La Mure (The Blackberry) 9/2/2012

August means blackberries here in Seattle, and of all the good ways to use a freezer full of free blackberries, I decided to toss them in a beer. Big surpise, huh? So La Mure was born. Its a Belgian Golden Strong Ale with a healthy helping of blackberries. This is the second time I've used De Dolle's house yeast, and the first time it came out a little sweet and a bit underattenuated. I'm hoping that sweetness helps to balance out the potent tartness of the blackberries.

Of note: I forgot to add camden tablets to neutralize the chlorine. It should fall out of solution naturally, but we'll see how this turns out.

Calculated O.G: 1.065
Expected F.G: 1.012
Expected Attenuation: 82%
Estimated ABV: 7.0%
Calculated IBUs (Tinseth): 26
Pitching Temperature: 70 F
Starter: None
Fermentation Vessel: Bucket

Other Fermentables Amount % Max Pts.
DME 2.8 74% 42.00
Cane Sugar 1 26% 46.00
Hops/Additions Amount Time AA%
Saaz 1.25 60 3.0%

Fermentation started slow and steady, bubbling began at 8 hours.

9/5/12 - Fermentation slowed significantly, added 1lb of cane sugar. Bubbling restarted that evening.

9/8/12 - Added 3.5lbs of blackberries.

9/14/12 - Gravity at 1.010


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