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Blackberry Wheat

175 calories
Method: Extract
Style: Specialty Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 3 gallons
Efficiency: 70% (steeping grains only)
Source: Mike Varker
Calories: 175 calories (Per 12oz)
Share: <EMBED>
1.053
1.013
5.24%
11.01
5.16
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
1.5 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%
7.5 lb Total      
Steeping Grains
Amount Fermentable PPG °L Bill %
2 lbAmerican - Carapils (Dextrine Malt)331.821.1%
 
Hops
Amount Variety Type AA Use Time IBU
1.5 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min
0.5 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 2 min
 
Yeast
Amount:
1
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Yeast Pitch Rate and Starter Calculator
 
Notes
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.

Enjoy!!
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Last Updated: 2012-04-17 04:54 UTC
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