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Blackberry Wheat

175 calories 17.9 g 12 oz
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Beer Stats
Method: Extract
Style: Specialty Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Efficiency: 70% (steeping grains only)
Source: Mike Varker
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created Wednesday January 18th 2012
Amount Fermentable Cost PPG °L Bill %
1.50 lb Dry Malt Extract - Amber1.5 lb Dry Malt Extract - Amber 42 10 15.8%
6 lb Liquid Malt Extract - Wheat6 lb Liquid Malt Extract - Wheat 35 3 63.2%
7.50 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2 lb American - Carapils (Dextrine Malt)2 lb Carapils (Dextrine Malt) 33 1.8 21.1%
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 75%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 2 min 25%
2 oz / 0.00
Wyeast - Bavarian Wheat 3056
1 Each
Attenuation (avg):
Optimum Temp:
64 - 74 °F
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.2 g | 28.8 qt) 2.62 10.5  
Mash volume with grains (equipment estimates 7.2 g | 28.8 qt) 2.78 11.1  
Grain absorption losses (steeping) -0.25 -1  
Volume increase from sugar/extract (early additions) 0.63 2.5  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 6 24  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.62 10.5
Equipment Profile Used: System Default

The crushed carapils were steeped for 30 min. at 155 degrees. Sparge the grain with 1 quart of 170 degree water. Add water to bring volume in boil kettle to 3 gallons. Add malt extract and bring to a boil. Add bittering hops and boil for 60 min. At 30 min. add irish moss. Add finishing hops at last 2 min. of boil.

This wort was put into primary for 1 week and then cold crashed for 5 days. It was then racked to a secondary fermenter and 4.5 lbs of frozen blackberries were added. By freezing the berries before adding, more juice will be released into the beer. When the berries are frozen and the water volume in the fruit expands it breaks the skins. When they thaw more juice is released into the beer. You will want to cold crash your wort or use another method to floculate the yeast. Otherwise the fruit will ferment as well and create a winey taste. The beer will need to remain in secondary for around a week to get a good flavor. I left mine in for 7 days, but you can decide when there is enough blackberry flavor for your liking. Transfer to a clean fermenter and transfer to your keg. This beer is meant to be kegged because there is no longer enough active yeast to bottle condition.


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  • Last Updated: 2012-04-17 04:54 UTC