Dark as the Night Stout
fruit beer, stout, blueberry stout, extract
Source: Wayne Allen (firstname.lastname@example.org)
Issue #312, 11/29/89
This tastes like a normal stout, but after 4 or 5 sips, a warm glow
begins to suffuse your throat and tummy; great for winter nights. Don't
worry about pectin haze, you definitely won't see it!
- 8 cans, blueberries (or 10 pints fresh, or 6# frozen)
- 1/2 pound, roasted barley
- 1/3 pound, black patent malt
- 1 pound, crystal malt
- 6.6 pounds, John Bull dark unhopped malt extract
- 1-1/2 ounces, Fuggles hops (boil)
- 1/2 cup, corn sugar (priming)
Crush and boil blueberries in 1-1/2 gallons of water for 10 minutes.
Strain out berries. Add grains and steep. Add extract and hops and bring
to boil. Strain into fermenter with enough cold water to make 5 gallons.
Pitch yeast. Give this lots of time in the secondary fermenter or add
champagne yeast after initial fermentation.