fruit beer, stout, blackberry stout, extract
Source: Andy Wilcox (email@example.com)
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.
- 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)
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.