Aubrey Blackberry Wheat

Brewer:	Thomas Macpherson		Email:	tom@nintai.biz
Beer:	Aubrey Blackberry Wheat		Style:	American Wheat
Type:	Extract w/grain		Size:	5 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	23 IBU
OG:	1.065		FG:	1.012
Alcohol:	6.9% v/v (5.4% w/w)
Water:	Utilize spring water from our well on the land
Grain:	1 lb. British Pilsner 1 lb. Belgian aromatic 1 lb. Flaked wheat
Steep:	Steep grains in 150 degree water for roughly 45 minutes in grain bag. Sparge with 1 gallon of 160 degree water. Actual grains used are as follows: 1lb of Briess Torrified Wheat, 1lb. of Gambrinus Honey Malt, and 1lb. Fawcett Golden Promise. These choices were not available on the spreadsheet. For the sugar I used 2.2 lbs of jaggery (Indian) sugar. Actual OG and FG will be posted after brewing.
Boil:	60 minutes	SG 1.109	3 gallons
	2 lb. Belgian candi sugar 1 lb. Light dry malt extract 4 lb. Wheat extract
	I added 6 oz. of malt dextrine at 30 minutes and Irish moss at 50 minutes.
Hops:	1 oz. Kent Goldings (5% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 30 min.) 1 oz. Kent Goldings (5% AA, 15 min.) 1 oz. Kent Goldings (aroma)
Yeast:	Pitch Wyeast 1010 (American Wheat) when temperature reached 75 degrees
Log:	When racked over to secondary fermenter dry hop with 1 oz. East Kent Goldings. Add 4 oz. blackberry extract into bottling bucket.
Carbonation:	Carbonated with 7/8 cup of blackberry blossom honey.

Recipe posted 06/27/10.