#83  CC's Blackberry Stout
7 lbs Pale 2-row Malt
2 lbs Flaked Barley
1 lb Roast Barley
1 can Oregon Blackberry Puree
50g Bramling Cross pellet hops (5%AA)(60 min)
1 packet Nottingham Ale Yeast
- Sparge with 14 qts boiling water (mash out ~170F).
- Sparge to 7 gallons.
- Boil one hour, hopping as indicated.
- Chill wort, then pitch yeast.
- Brewed 24 May 2009.  OG: 1.052 (75% eff)
- Racked onto blackberries 29 May 2009.  (It's
purple?!)
- Racked 20 June 2009.  Still purple.  Blackberry
taste is not prominent--maybe after it's carbed?
- Kegged 10 October 2009.  Blackberries apparent
in the flavor, probably will be more so w/CO2.
Notes:
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- Add 6.25 qts boiling water.  Hold 150F for 1 hour.
- Strike crushed grains with 10.5 quarts 129F water.  Hold 120F for 30 minutes.