Blackberry Wheat Ale Beer Recipe D.I.Y.

Blackberry Wheat Ale Beer Recipe D.I.Y.

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Are you looking for an awesome Blackberry Wheat Ale Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Yield: 5 US Gallons

Ingredients:

• 6 lbs plain wheat dry malt extract (55% wheat/45% barley)
• 2/3 lb caramel malt, crushed (10 degree Lovibond color rating)
• 1/2 lb flaked wheat
• 1 ounce liberty hop pellets
• 1/2 teaspoon Irish moss 
• 1 package dry ale or 1 package brewer’s yeast
• 4- 5 lbs blackberries (frozen or fresh)

Directions;

Step 1

• 6 lbs plain wheat dry malt extract (55% wheat/45% barley)
• 2/3 lb caramel malt, crushed (10 degree Lovibond color rating)
• 1/2 lb flaked wheat

Place caramel malt and flaked wheat in a fine-mesh grain bag; put bag in pot that has 2 gallons of boiling water let temp drop to 150-155 degrees and hold for 30 minutes.

Increase heat; remove grain bag when temperature reaches 175 degrees F and let drain (can sparge or rinse with a half gallon of water at 175 degrees F).

To prepare the wort, add dry malt extract and bring to a boil, stirring a few times while heating to prevent sticking on the bottom.

Bring to a boil for 45 min.

Step 2

• 1 ounce liberty hop pellets (3.3% alpha acid; boil 45 minutes)

Bring to a boil add extract set the timer at 60 min.

Step 3

• 1/2 teaspoon Irish moss

Add in 30 min to boil.

Fermentation Through Bottling Blackberry Wheat Ale Beer Recipe

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.

Step 6

Once the wort is cooled to around 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

• 1 package dry ale or 1 package brewer’s

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Fermentation

Ferment for 1 week at yeasts suggested temp on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for another week.

The less exposure to oxygen the better it will taste so be careful when you rack.

Step 7

• 4- 5 lbs blackberries (frozen or fresh)

Chop and puree the blackberries and add to secondary carboy.

After secondary fermentation of about a week sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 8

• 1-1/4 cups dry malt extract for priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Image by Free-Photos from Pixabay