Ingredients for 5 gallons:

• 6.6 lbs. Wheat/Barley Extract blend
• 3/4 lb. Extra light dry malt extract
• 1 oz. U.S. Hallertauer hop pellets (60 minutes)
• 1/2 oz. German Hallertauer hop pellets (5 minutes)
• (1) 16 oz. can Blackberries in heavy syrup
• 4 oz. L.D. Carlson Blackberry flavoring
• 3/4 c. corn sugar or 1/4 c. dried malt extract (bottling)

Prepare Wyeast in advance according to package instructions. Bring 2 1/2 gallons of water to a boil. Turn off heat. Add malt to the hot water; stir until thoroughly dissolved. Return to heat; add bittering hops and bring back to a boil. Boil for 55 minutes, then add finishing hops. Boil an additional 5 minutes. Sparge (strain) into fermenter with enough cold water to make 5 gallons. Cool your wort to 65° F to 75° F then add blackberries (syrup and all). Just dump the fruit in or, to simplify cleanup, put it into a nylon hop bag. Add yeast. Ferment for 7 to 10 days, transferring to a secondary fermenter after 3 days (optional but always recommended). At bottling, add L.D. Carlson blackberry flavoring (to taste) then add priming sugar. Stir thoroughly, bottle and age for 2-3 weeks.

• O.G.: 1.049
• F.G.: 1.010 ±.002