Huckleberry Ale

Huckleberry Ale: All Grain

(5 gallons/19 L, all grain)
OG = 1.052, FG = 1.010 IBU = 23  SRM = 6  ABV = 5.5%

Ingredients

9.5 lbs. (4.3 kg) North American pale malt
1 lb. (0.45 kg) dextrin malt
0.5 lb. (0.23 kg) crystal malt (40° L)
5 lbs. (2.3 kg) fresh huckleberries (0 min.)
4.5 AAU Cascade hops (60 min.) (0.75 oz./21 g at 6% alpha acids)
3.4 AAU Liberty hops (15 min.) (0.75 oz./21 g at 4.5% of alpha acids)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US-05 yeast
2/3 cup corn sugar for priming

Step by Step

Mash grain in 3.5 gallons (13 L) of water at 150 °F (66 °C) for 60 minutes. Sparge with 168 to 170 °F (76 to 77 °C) water to collect 6.5 gallons (24.6 L) of wort. Total boil time is 60 minutes. Add Cascade hops and boil 45 more minutes. Add the Liberty hops, boil 15 more minutes and add the fruit to steep during whirlpool. Whirlpool wort and cool to 69 °F (21 °C) to pitch starter. Oxygenate/aerate well. Ferment at 69 °F (21 °C) for 7 days, transfer to secondary and ferment for 7 more days or until gravity is about 1.010 and fermentation stops. Rack, prime and bottle condition or keg and force carbonate.

Huckleberry Ale: All Grain

(5 gallons/19 L, all grain)
OG = 1.052, FG = 1.010 IBU = 23  SRM = 6  ABV = 5.5%

Ingredients

9.5 lbs. (4.3 kg) North American pale malt
1 lb. (0.45 kg) dextrin malt
0.5 lb. (0.23 kg) crystal malt (40° L)
5 lbs. (2.3 kg) fresh huckleberries (0 min.)
4.5 AAU Cascade hops (60 min.) (0.75 oz./21 g at 6% alpha acids)
3.4 AAU Liberty hops (15 min.) (0.75 oz./21 g at 4.5% of alpha acids)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US-05 yeast
2/3 cup corn sugar for priming

Step by Step

Mash grain in 3.5 gallons (13 L) of water at 150 °F (66 °C) for 60 minutes. Sparge with 168 to 170 °F (76 to 77 °C) water to collect 6.5 gallons (24.6 L) of wort. Total boil time is 60 minutes. Add Cascade hops and boil 45 more minutes. Add the Liberty hops, boil 15 more minutes and add the fruit to steep during whirlpool. Whirlpool wort and cool to 69 °F (21 °C) to pitch starter. Oxygenate/aerate well. Ferment at 69 °F (21 °C) for 7 days, transfer to secondary and ferment for 7 more days or until gravity is about 1.010 and fermentation stops. Rack, prime and bottle condition or keg and force carbonate.

Huckleberry Ale: Extract With Grains

(5 gallons/19 L, extract with grains)
OG = 1.052, FG = 1.010 IBU = 23  SRM = 6  ABV = 5.5%

Ingredients

6.6 lbs. (3 kg) golden light liquid malt extract
0.5 lb. (0.23 kg) dextrin malt
0.5 lb. (0.23 kg) crystal malt (40° L)
5 lbs. (2.3 kg) fresh huckleberries (0 min.)
4.5 AAU Cascade hops (60 min.) (0.75 oz./21 g at 6% alpha acids)
3.4 AAU Liberty hops (15 min.) (0.75 oz./21 g at 4.5% of alpha acids)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US-05 yeast
2/3 cup corn sugar for priming

Step by Step

Start with 5 gallons (19 L) of 150 °F (66 °C) water. Steep crushed grain for 30 minutes. Add extract off heat and stir until fully dissolved. Total boil will be 60 minutes. At beginning of boil add cascade hops and boil 45 minutes. Add the liberty, boil 15 more minutes and add the fruit to steep during whirlpool. Whirlpool wort and cool to 69° F to pitch starter. Oxygenate/aerate well. Ferment at 69 °F (21 °C) for 7 days, transfer to secondary and ferment for 7 more days or until gravity is about 1.010 and fermentation stops. Rack, prime and bottle condition or keg and force carbonate.

Huckleberry Ale: Extract With Grains

(5 gallons/19 L, extract with grains)
OG = 1.052, FG = 1.010 IBU = 23  SRM = 6  ABV = 5.5%

Ingredients

6.6 lbs. (3 kg) golden light liquid malt extract
0.5 lb. (0.23 kg) dextrin malt
0.5 lb. (0.23 kg) crystal malt (40° L)
5 lbs. (2.3 kg) fresh huckleberries (0 min.)
4.5 AAU Cascade hops (60 min.) (0.75 oz./21 g at 6% alpha acids)
3.4 AAU Liberty hops (15 min.) (0.75 oz./21 g at 4.5% of alpha acids)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US-05 yeast
2/3 cup corn sugar for priming

Step by Step

Start with 5 gallons (19 L) of 150 °F (66 °C) water. Steep crushed grain for 30 minutes. Add extract off heat and stir until fully dissolved. Total boil will be 60 minutes. At beginning of boil add cascade hops and boil 45 minutes. Add the liberty, boil 15 more minutes and add the fruit to steep during whirlpool. Whirlpool wort and cool to 69° F to pitch starter. Oxygenate/aerate well. Ferment at 69 °F (21 °C) for 7 days, transfer to secondary and ferment for 7 more days or until gravity is about 1.010 and fermentation stops. Rack, prime and bottle condition or keg and force carbonate.