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Blackberry Weizen

Brewer: Rico Email: rviola2@gmail.com
Beer: Blackberry Weizen Style: Weizen/Weissbier
Type: Extract w/grain Size: 5 gallons
Color:
4 HCU (~4 SRM)
Bitterness: 14 IBU
OG: 1.052 FG: 1.010
Alcohol: 5.4% v/v (4.2% w/w)
Grain: 8 oz. American crystal 10L
Steep: Steep grain @ 155°F for 20min
Boil: 60 minutes SG 1.103 2.5 gallons
6 lb. Wheat extract
8 oz. Light dry malt extract
After boil is complete add the SAAZ hops and 4quarts(128 oz.) of frozen Whole Blackberries. Allow time to steep in wort and add to primary fermenter.
Using a hop sack for the hops is the simplest
Hops: 1.5 oz. Tettnanger (4.5% AA, 60 min.)
.5 oz. Saaz (aroma)
Yeast: WLP300 Hefeweizen Ale Yeast
Log: Ferment in primary for 1 week
Rack into secondary and continue another week
Rack to Keg and force carbonate
Carbonation: 3.8 volumes Keg: 24.8 psi @ 38°F

Recipe posted 06/13/11.