This amazing recipe is from our Homebrewer of the Month, Sean Besser Hank. Read his complete interview and give him a huge thanks for this recipe. Also make sure to let us know how your Blackberry Wheat turns out!
Blackberry Wheat (All Grain):
Grain:
- 5.0 lb – Wheat Malt US
- 3.0 lb – 2 Row Malt US
- 1.5 lb – Red Wheat US
- .25 lb – Flaked Wheat
Hops:
- 1.0 oz Tettnang German – 60 Min
- .5 oz – Hersbrucker German – 20 Min
- .5 oz – Hersbrucker German – 5 Min
Yeast – White Labs – American Hefeweizen (WLP320)
Mash for 60 min at 154 degrees F and follow above hop schedule and ferment between 63 – 66 degrees. After fermentation is done transfer to secondary and add 24 oz of blackberries. Bottle/keg when you have the blackberry flavor you like (I usually wait 2 – 4 weeks depending how sweet they are).
Estimated Starting Gravity – 1.048
Estimated Final Gravity – 1.015
Estimated ABV – 4.3%
IBUs – 22