Blackberry Stout

Classification: fruit beer, stout, blackberry stout, extract

Source: Andy Wilcox (andy@mosquito.cis.ufl.edu) Issue #415, 5/9/90

This stout reaches prime in 4-6 weeks and rapidly deteriorates from there, acquiring a winey flavor as the residual blackberry sweetness erodes. An amateur judge commented, "Good and black. Good mouth feel. Unbelievable finish---seems to last forever! Fruit? I want the recipe. Nice job.

Ingredients:

1 can, Mount Mellick Famous Irish Stout extract
3 pounds, M&F dark dry malt extract
4 pounds, frozen blackberries
1 pound, dark crystal malt
1/2 pound, black patent malt
1/2 pound, roasted barley
1-1/2 ounces, Hallertauer hops
1/2 ounce, Fuggles hops
ale yeast
corn sugar (priming)

Procedure:

Start grains in brewpot with cool water. Remove when boil commences. Add all malt and Hallertauer hops. Boil 1 hour. Add Fuggles and boil 5 more minutes. Remove from heat. Add thawed blackberries and steep 15 minutes. Cool. Dump whole mess into primary. After a couple rack to secondary, straining out berries.