WorryWort
Well-Known Member
Hi,
My neighbourhood is overwhelmed with blackberries so I feel obligated to use them.
I really want to create a recipe around blackberries as opposed to adding blackberries to a porter or some other recipe.
Here's the recipe I've come up with. I often find that blackberry beers I've had are cloying or heavy. I think the blackberry flavour would be better in a slightly lighter beer. I like the wheat flavour with fruit, and the flaked barley is for a softer mouthfeel. The chocolate is primarily for colour, but I think the flavour will be complimentary. Hops are negotiable but I'm only going to use one bittering addition - I like magnum because it's clean and high AA.
Amount Item Type % or IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 62.75 %
3 lbs Wheat Malt, Bel (2.0 SRM) Grain 23.53 %
1 lbs 8.0 oz Barley, Flaked (1.7 SRM) Grain 11.76 %
4.0 oz Chocolate Malt (425.0 SRM) Grain 1.96 %
18.00 gm Magnum [14.20 %] (60 min) Hops 33.6 IBU
3.00 lb Blackberries! (Secondary 5.0 min)
Single infusion mash at 152F.
I'm still unsure of the yeast. I'm thinking either 1056 to revel in the flavours of everything else, or a belgian yeast to make it interesting. I could also do a lager if that seems good.
I'm also considering spice additions like star anise to get some licorice flavour in there, which I though could be great.
Thoughts?
My neighbourhood is overwhelmed with blackberries so I feel obligated to use them.
I really want to create a recipe around blackberries as opposed to adding blackberries to a porter or some other recipe.
Here's the recipe I've come up with. I often find that blackberry beers I've had are cloying or heavy. I think the blackberry flavour would be better in a slightly lighter beer. I like the wheat flavour with fruit, and the flaked barley is for a softer mouthfeel. The chocolate is primarily for colour, but I think the flavour will be complimentary. Hops are negotiable but I'm only going to use one bittering addition - I like magnum because it's clean and high AA.
Amount Item Type % or IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 62.75 %
3 lbs Wheat Malt, Bel (2.0 SRM) Grain 23.53 %
1 lbs 8.0 oz Barley, Flaked (1.7 SRM) Grain 11.76 %
4.0 oz Chocolate Malt (425.0 SRM) Grain 1.96 %
18.00 gm Magnum [14.20 %] (60 min) Hops 33.6 IBU
3.00 lb Blackberries! (Secondary 5.0 min)
Single infusion mash at 152F.
I'm still unsure of the yeast. I'm thinking either 1056 to revel in the flavours of everything else, or a belgian yeast to make it interesting. I could also do a lager if that seems good.
I'm also considering spice additions like star anise to get some licorice flavour in there, which I though could be great.
Thoughts?