Blackberry Lavender Wheat WC

Batch Size: 5.75 gal	Style: Fruit Beer (20A)
Boil Size: 6.74 gal	Style Guide: BJCP 2008
Color: 9.9 SRM	Equipment: Mountain Bound Equipment - 10 Gal
Bitterness: 21.1 IBUs	Boil Time: 60 min
Est OG: 1.071 (17.3° P)
Est FG: 1.018 SG (4.5° P)	Fermentation: Ale, Two Stage
ABV: 7.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.75 gal	Burton On Trent, UK	Water	1
13.80 oz	Rice Hulls [Steep] (0.0 SRM)	Adjunct	2
8 lbs 10.91 oz	Wheat Liquid Extract [Steep] (8.0 SRM)	Extract	3
2 lbs 14.70 oz	Pale Liquid Extract [Steep] (8.0 SRM)	Extract	4
0.71 oz	Willamette [5.5%] - Boil 60 min	Hops	5
0.71 oz	Willamette [5.5%] - Boil 30 min	Hops	6
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	7
0.51 oz	Hallertauer [4.8%] - Boil 5 min	Hops	8
2.0 pkgs	Weihenstephan Weizen (Wyeast Labs #3068)	Yeast	9
0.50 tsp	Gelatin (Secondary 5 hours)	Misc	10
2.50 lbs	Blackberry, Puree (Secondary 5 days)	Misc	11
1.00 oz	Lavender, fresh, tincture (Secondary 5 days)	Misc	12
0.50 oz	Hallertauer [4.8%] - Dry Hop 7 days	Hops	13

BeerSmith™ Recipes and Web Editor