Blackberry Wheat Beer


  • 6.6 lbs wheat malt extract
  • 2 lbs honey
  • 1/2 oz cascade hops
  • 1 tsp Irish Moss
  • 1/4 oz tetanang hops
  • 5 gallons purified water
  • 1 package American Wheat Ale Yeast
  • blackberry syrup


  1. Bring 1 1/2 gallons water to beween 150° & 170°. Add the malt extract and honey. Stir until extract is dissolved. Heat until mixture boils and foams. Remove from heat until the foam subsides.
  2. Add cascade hops and mix well. Boil for 45 minutes.
  3. Add Irish Moss and boil for 5 minutes. Remove from heat. Chill wort to room temperature.
  4. Pour 3 1/2 gallons of water into primary fermenter. Add Tetanang hops and beer wort and stir well. Pour in yeast, ad lid and air lock.
  5. After 2 days, transfer to glass carboy. Add blackberry syrup.
  6. Once fermentation is complete, bottle.

Microformatting by hRecipe.


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