West Coast Brewer Blackberry

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West Coast Brewer Blackberry

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Beer Style: Fruit and Vegetable, Specialty 
Recipe Type: extract
Yield: 3.2 gallons

Description:

Sorghum free recipe made with rice syrup and blackberry puree.

Ingredients:

  • Grain Bill:
  • 3 LBS Rice Extract Syrup
  • 1 LBS Belgian Dark Candi Syrup
  • Hops:
  • 1 oz Cascade (60 Minutes)
  • .5oz Cascade (1 Minutes)
  • Other:
  • 1/2 Whirlfloc Tablet (15 Minutes)
  • 3 LBS Vintner's Harvest Blackberry Fruit Puree @ Secondary
  • Yeast:
  • Safale US-05

Additional Instructions

Primary Ferment: 14 days at 67 degrees
Secondary Ferment: 14 days at 67 degrees

Beer Profile

Alcohol by Vol: 0.0%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: extract
Yield: 3.2 Gallons
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Procedure:

Bring water to boil, and primary fermentable sugars, return to boil and achieve hot break.

Add hops and remaining ingredients according to schedule.

Chill wort until appropriate temperature to pitch yeast.

Add the 3 LBS of Blackberry Puree after racking to secondary.

Cold Crash two weeks at 34 degrees after secondary fermentation.

Source:
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