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Brewing recipe for BBB Blackberrybeer

Brombeerbusch

For 10, 20 and 50-litre Braumeister

Recipe for 10-litre Braumeister

Ingredients

11 l Brewing water plus sparging water
2.2 kg Pilsner malt
0.2 kg Wheat malt
0.5 kg Blackberries (fresh and mature)
19 g Hallertauer hops (8 % alpha)
½ packet Yeast WB 06


Method

Mash programme

  1. 60 °C › Start mashing
  2. 63 °C › 10 min
  3. 72 °C › 40 min
  4. 78 °C › 10 min
  5. Kochen › 80 min

Hop addition

7 g Hallertauer hops › 70 min before end of boil
12 g Hallertauer hops › 10 min before end of boil
200 g Blackerries › 5 min before end of boil

Original gravity

12 °P with 11 litres

Fermentation

Fermentation temperature at around 22 °C
300 g Blackberries with start of fermentation

Maturing

2–3 days at room temperature, followed by 5–6 weeks in the refrigerator at 5 °C

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Recipe for 20-litre Braumeister

Ingredients

23 l Brewing water plus sparging water
4.2 kg Pilsner malt
0.3 kg Wheat malt
1.1 kg Blackberries (fresh and mature)
38 g Hallertauer hops (8 % alpha)
1 packet Yeast WB 06


Method

Mash programme

  1. 60 °C › Start mashing
  2. 63 °C › 10 min
  3. 72 °C › 40 min
  4. 78 °C › 10 min
  5. Kochen › 80 min

Hop addition

15 g Hallertauer hops › 70 min before end of boil
23 g Hallertauer hops › 10 min before end of boil
400 g Blackerries › 5 min before end of boil

Original gravity

12 °P with 21 litres

Fermentation

Fermentation temperature at around 22 °C
700 g Blackberries with start of fermentation

Maturing

2–3 days at room temperature, followed by 5–6 weeks in the refrigerator at 5 °C

Download recipe (PDF)

Recipe for 50-litre Braumeister

Ingredients

55 l Brewing water plus sparging water
11.0 kg Pilsner malt
0.5 kg Wheat malt
2.7 kg Blackberries (fresh and mature)
96 g Hallertauer hops (8 % alpha)
1 packet Yeast WB 06


Method

Mash programme

  1. 60 °C › Start mashing
  2. 63 °C › 10 min
  3. 72 °C › 40 min
  4. 78 °C › 10 min
  5. Kochen › 80 min

Hop addition

38 g Hallertauer hops › 70 min before end of boil
58 g Hallertauer hops › 10 min before end of boil
1,000 g Blackerries › 5 min before end of boil

Original gravity

12 °P with 52 litres

Fermentation

Fermentation temperature at around 22 °C
1.7 kg Blackberries with start of fermentation

Maturing

2–3 days at room temperature, followed by 5–6 weeks in the refrigerator at 5 °C

Download recipe (PDF)

For 200 and 500-litre Braumeister

Recipe for 200-litre Braumeister

Ingredients

230 l Brewing water plus sparging water
38.0 kg Pilsner malt
3.0 kg Wheat malt
11.0 kg Blackberries (fresh and mature)
380 g Hallertauer hops (8 % alpha)
2 packets Yeast WB 06


Method

Mash programme

  1. 60 °C › Start mashing
  2. 63 °C › 10 min
  3. 72 °C › 40 min
  4. 78 °C › 10 min
  5. Kochen › 80 min

Hop addition

150 g Hallertauer hops › 70 min before end of boil
230 g Hallertauer hops › 10 min before end of boil
4.0 kg g Blackerries › 5 min before end of boil

Original gravity

12 °P with 210 litres

Fermentation

Fermentation temperature at around 22 °C
7-0 kg Blackberries with start of fermentation

Maturing

2–3 days at room temperature, followed by 5–6 weeks in the refrigerator at 5 °C

Download recipe (PDF)

Recipe for 500-litre Braumeister

Ingredients

550 l Brewing water plus sparging water
95.0 kg Pilsner malt
5.0 kg Wheat malt
27.0 kg Blackberries (fresh and mature)
960 g Hallertauer hops (8 % alpha)
3 packets Yeast WB 06


Method

Mash programme

  1. 60 °C › Start mashing
  2. 63 °C › 10 min
  3. 72 °C › 40 min
  4. 78 °C › 10 min
  5. Kochen › 80 min

Hop addition

380 g Hallertauer hops › 70 min before end of boil
580 g Hallertauer hops › 10 min before end of boil
10.0 kg Blackerries › 5 min before end of boil

Original gravity

12 °P with 520 litres

Fermentation

Fermentation temperature at around 22 °C
17.0 kg Blackberries with start of fermentation

Maturing

2–3 days at room temperature, followed by 5–6 weeks in the refrigerator at 5 °C

Download recipe (PDF)