Blackberry Lavender Wheat

Batch Size: 5.75 gal	Style: Fruit Beer (20A)
Boil Size: 6.74 gal	Style Guide: BJCP 2008
Color: 6.7 SRM	Equipment: Mountain Bound Equipment - 10 Gal
Bitterness: 21.1 IBUs	Boil Time: 60 min
Est OG: 1.071 (17.3° P)	Mash Profile: Double Infusion, Medium Body
Est FG: 1.016 SG (4.2° P)	Fermentation: Ale, Two Stage
ABV: 7.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.75 gal	Burton On Trent, UK	Water	1
1 lbs	Rice Hulls (0.0 SRM)	Adjunct	2
7 lbs	White Wheat Malt (2.4 SRM)	Grain	3
3 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	4
1 lbs	Victory Malt (25.0 SRM)	Grain	5
1 lbs	Vienna Malt (3.5 SRM)	Grain	6
1 lbs	Wheat, Flaked (1.6 SRM)	Grain	7
0.70 oz	Willamette [5.5%] - Boil 60 min	Hops	8
0.70 oz	Willamette [5.5%] - Boil 30 min	Hops	9
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	10
0.50 oz	Hallertauer [4.8%] - Boil 5 min	Hops	11
2.0 pkgs	Weihenstephan Weizen (Wyeast Labs #3068)	Yeast	12
0.50 oz	Hallertauer [4.8%] - Dry Hop 7 days	Hops	13
0.50 tsp	Gelatin (Secondary 5 hours)	Misc	14
2.50 lbs	Blackberry, Puree (Secondary 5 days)	Misc	15
1.00 oz	Lavender, fresh, tincture (Secondary 5 days)	Misc	16

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