« on: March 06, 2013, 08:56:15 AM »
I think id rather go the real fruit way rather then the extract route. extracts in coffees etc tend to give me heart burn and in this scenario, like most others, id rather make a higher quality product by paying a bit more then go the cheap route. Ill have to start digging threw recipes to find a blackberry wheat i like that also goes along with the barleywine we will make. Ive been eyeing Gordon Strongs English barleywine, maybe ill see if things match up!
not familiar with it but if it's mostly two row with minimal crystal malt it should work well if you just cap the mash with ~5 lb of wheat/wheat malt and a little pils or 2 row (maybe a lb)