Back to SearchWest Coast Brewer Blackberry
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Beer Style: Fruit and Vegetable, Specialty
Recipe Type: extract
Yield: 3.2 gallons
Description:
A simple and approachable gluten-free homebrew recipe made without sorghum, using rice syrup and real blackberry purée for clean fermentation and vibrant fruit character. This extract-based gluten-free beer delivers bright blackberry aroma, balanced citrus hop notes, and a smooth, refreshing finish—perfect for brewers new to gluten-free brewing at home or anyone looking for an easy, fruit-forward gluten-free ale.
Ingredients:
- Grain Bill:
- 3 LBS Rice Extract Syrup
- 1 LBS Belgian Dark Candi Syrup
- Hops:
- 1 oz Cascade (60 Minutes)
- 0.5oz Cascade (1 Minute)
- Other:
- 1/2 Whirlfloc Tablet (15 Minutes)
- 3 LBS Vintner's Harvest Blackberry Fruit Puree @ Secondary
- Yeast:
- Safale US-05
Additional Instructions
Primary Ferment: 14 days at 67 degreesSecondary Ferment: 14 days at 67 degrees
Beer Profile
Alcohol by Vol: 0.0%Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: extract
Yield: 3.2 Gallons
Procedure:
Bring water to boil. Remove from heat and add sorghum syrup (this prevents scorching the syrup), return to boil allow to achieve hot break.
Add hops and remaining ingredients according to schedule.
Chill wort until appropriate temperature to pitch yeast.
Add the 3 LBS of Blackberry Puree after racking to secondary.
Cold Crash two weeks at 34 degrees after secondary fermentation.