**Recipe: Multi-Berry High Gravity Ale**

**Ingredients:**

- 10 lbs Pale Malt

- 2 lbs Munich Malt
- 1 lb Crystal Malt (60L)
- 1 lb Wheat Malt
- 1 lb Oats
- 1 lb Raspberries (fresh or frozen)
- 1 lb Blackberries (fresh or frozen)
- 1 lb Blueberries (fresh or frozen)
- 1 oz Cascade Hops (for bittering)
- 1 oz Cascade Hops (for aroma)
- 1 packet of American Ale Yeast
- 1 Whirlfloc Tablet (optional, for clarity)
- Water
- Priming Sugar (if bottling)

**Instructions:**

1. **Mashing:**
- Heat 4 gallons of water to 160°F (71°C) in your mash tun.
- Add all the malts and oats to the mash tun.
- Stir well to ensure all the grains are fully saturated.
- Maintain a mash temperature of 152°F (67°C) for 60 minutes.

2. **Sparge:**
- After the mash, sparge the grains with 170°F (77°C) water to collect around 6.5 gallons of
wort.

3. **Boil:**
- Bring the wort to a boil.
- Once boiling, add 1 oz of Cascade hops for bittering.
- Boil for 60 minutes.
- Add the whirlfloc tablet during the last 15 minutes of the boil to help with clarity.

4. **Fruit Addition:**
- At flameout, add all the berries into the hot wort.
- Let the wort sit for 20-30 minutes to pasteurize the fruit.

5. **Cooling and Fermentation:**

- Cool the wort rapidly to around 68°F (20°C).
- Transfer the wort to a sanitized fermenter, leaving behind the fruit pulp and sediment.
 - Aerate the wort well.
- Pitch the American Ale yeast.

6. **Fermentation:**
- Ferment at 68-72°F (20-22°C) for about 2 weeks or until fermentation activity subsides.

7. **Bottling or Kegging:**
- Once fermentation is complete, transfer the beer to a secondary fermenter if desired for
additional clarity.
- If bottling, add priming sugar and bottle the beer, leaving it to carbonate for 2-3 weeks.
- If kegging, transfer the beer to a sanitized keg and force carbonate.

**Expected Values:**
- Starting Gravity: 1.085
- Finishing Gravity: 1.015
- Alcohol by Volume (ABV): 9.2%
- International Bitterness Units (IBU): 20-25 IBU

Enjoy your delicious multi-berry high gravity ale!