Brewing Method: Partial Mash
Yeast: Wyeast 3056
Yeast Starter: 1/2 quart w/ 3/2 cups of Extract
Batch Size: 5
Original Gravity: 1.063
Final Gravity: 1.011
Alcohol Content: %
Total Grains: 3.5
Color: Bruise
Extract Efficiency: %
Hop IBU's:
Boiling Time: 60
Primary Fermentation: 5days @70F
Secondary Fermentation: 5days @70F
Additional Fermentation: 14 days @ 55 F

Grain Bill:

9-10 pounds Wheat Extract
1 pound Flaked Wheat (adds body)
1 pound Victory
0.5 pound Munich

1.5 pounds Fresh or Frozen Raspberries
1 pound BlackBerries
1 pound Blueberries
If fresh or Frozen make sure they are sweet and not under-ripe

Hop Bill:

1oz Hallertau
0.5 Columbus
0.5 Cascade

Mash Schedule:

Steep all grains for 40-50 min 152-156F in about 2 gallons of water. Remove grain and pour extra 1-1/2 gallon of water over grains in a metal strainer. Cheap way to mash earns you some extra trub.

Boil w/ extract for 50 or so minutes add Columbus in 10 minutes after boil. Add Hallertau after 30 and Cascade in the last 10 somewhere. After removing from boil add remove 2 cups of wort and put in blender with fruit (had to do two batches). Add to cooling wort and cover until temperature reaches 75. Fill up with water to reach a full six gallons, you will lose volume due to trub.

Brewers Notes:

BLOW-OFF TUBE ABSOLUTELY NEEDED. Transfer after five days or after fermentation has stopped. If volume is a little low like mine was add extra raspberry and extra wheat extract, do the math to fill volume. Or if you want to increase the fruit taste add more fruit. Using a third fermenter at a cold temperature helps settle out all the trub and gives you a cleaner-clearer brew. Bottle with 1 cup sugar and let sit at room temp for as long as you can stand it up to 8weeks for the best taste.

This one had a decent balance of Raspberry flavor and a background of other berries not really decernable. Wheat flavor was strong but muted and a hop taste lingered by the tartness of the berries. Might try more blueberries next time.