This is a simple recipe, that turned out better than I had expected. The keg is nearly empty, after only being tapped for 15 days! It's a beer for wheat beer drinkers that are looking for something a little different. I did not have anyone that tasted it, that did not like it. The only thing I might change on a subsequent brew would be the IBU level. Shoot for 18-20IBU total.
I ended up not boiling off as much as I thought I would and ended up with almost 6gal after all fermentation.
I also did not calculate any additional fermentation from the puree. So for a true 5gal batch, you will have a slightly higher OG.
I wanted a beer with around 4.5%ABV, it would most likely be closer to 5%ABV if you brew more carefully than I do
5lbs White Wheat
4.5lbs US 2Row
.5lb Rye Malt
1lb Rice Hulls
Mash @ 154 for 1hr
Boil for 60min
.5oz Yakima Magnum @ 60 min (approx 22IBU)
Irish moss @ 15min (don't bother, it'll be hazy purple anyway)
1oz Willamette @ 5min (approx 3IBU)
Cool and pitch one rehydrated packet of Safale US-05
Primary ferment for 7 days at 65deg F.
Rack on top of one 3lb can of Blackberry Puree for an additional 7 to 14 days.
Keg or bottle as you prefer.