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Old 06-30-2010, 04:14 PM   #1
Tlylebrew
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Default Rasberry wheat changed to Blackberry wheat

Went with your standard wheat beer receipe and was going to add some raspberry extract, but during the primary phase I have had a bumper crop of blackberries ripen up. I have collected a little over 3.5# so far. Was wondering what anyones opinion was on the quantity of blackberries needed for a good blackberry wheat. I have done the obligitory search but haven't seen any recipes come up.

Also, my plan is to take my frozen blackberries and pasterize them at 170 degrees for about 15 minutes then add them to secondary. Two questions with this:

1. I am debating on whether to put them in a sack in the secondary or just dump them in.

2. How long should I let the beer sit on the fruit?

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Old 06-30-2010, 04:17 PM   #2
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Just wanted to add that I have found some blackberry recipes, but most of them were to add the blackberries at the end of boil. Obviously I wasn't able to do this.

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Old 06-30-2010, 08:29 PM   #3
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When I use real fruit I typically use 5# of fruit in a 5 gallon batch. This seems to give a nice hint of fruit without overpowering the beer. I rack the beer onto the fruit in the secondary and let it sit for 7-10 days. Make sure you have plenty of room in the secondary because fermentation will most definitely start up again. I made a cherry wheat and racked into a 5 gallon glass carboy. I had to attach a blow off tube within hours.

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Old 06-30-2010, 09:34 PM   #4
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Thanks for the tips!! I have read about the beer starting fermentation again because of the sugars in the fruit. 5#'s though ehhh? Guess I better get picking more berries. I'll use one of my 7.5 gallon buckets for that. How did you go about making sure it was sanitized enough to put in the beer? I was just planning on putting them in a big pot and heating them to 170° for 15 minutes or so. Is this enough?

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Old 07-01-2010, 07:14 PM   #5
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That should be plenty of time. I think I'm usually in the 165 degrees for around the 10-15 minute mark. The alcohol content in secondary is usually high enough that not much can survive in it. I've heard a lot of people worry about leaving the fruit on the heat for too long and setting the pectin in the fruit. This will cause the beer to be cloudy but, that's kind of what you're looking for in a wheat anyway

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Old 07-02-2010, 03:29 AM   #6
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Well I now have around 4.8 # of blackberries sitting in the freezer. PLan on thawing, pasterurizing and tranfering to secondary tomorrow. Wish me luck!!

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Old 07-03-2010, 02:35 PM   #7
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Added the berries in a bag to the bucket last night. Racked the beer on top and it looked like blood soup!! Yummy! Sampled a small taste and it was good already. I am assuming the color is going to change, hope the taste doesn't.

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Old 07-03-2010, 04:18 PM   #8
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Amazing, the blackberries on my property just started blooming this week. The flavor will change as the fructose ferments, but it's good both ways.

A pound per gallon is good for beer or cider. 3-5 lbs per for wine. I had so many blackberries last year, I made wine (20 lbs), cider (7 lbs) and froze another 15 lbs. Made a cobbler last week.

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Old 07-03-2010, 04:36 PM   #9
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I miss the fresh fruit growing wild back east, here I only have 2 key lime trees, and a big ole' fig tree. I hope your beer turns out great! gotta buy a few lbs of blackberries and freeze them, maybe make a blackberry/fig barleywine for christmas.

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Old 07-04-2010, 02:46 AM   #10
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I don't have near that many plants on my small little piece of land, but just getting what I got I consider myself fortunate. The birds seem to like them as much as I do.

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