porter, fruit beer, blackberry porter, extract
Source: Bryan Schwab (SCHWAB_BRYAN@CCMAIL.ncsc.navy.mil),
Partial Grain Recipe, 3rd Place Fruit Beer 1995 Santa Rosa Brewfest,
Fort Walton Beach Fl.
Next time I brew this, I would take special
precautions in my racking process to get all of the fruit seed out by
employing some means of filtration to the process.
- 6.6 lbs Dry malt extract
- 3 cups Crystal Malt 40 L
- 3 cups Special B
- 1/2 cup Chocolate Malt
- 1 in. Brewers Licorice
- 2 tbls. Gypsum
- 8 oz. Malto Dextrin
- 2 oz Liberty Hops ( 3.5 AAU)
- 5 lbs. Frozen Thawed Blackberries ( added to the secondary)
- 2 pkgs. Muton/Fison yeast
Put grains in a hop sack and add to 2.5 gal of treated water with
gypsum. Bring to 160 degrees and hold for 15 minutes. Sparge grains
and remove, bring wort to boil, add D.M.E and licorice. Hold boil for
1 hour. Last 15 minutes of boil, add Malto-Dextrin and Liberty Hops.
Rehydrate yeast, cool wort and add to enough water to your
fermentation bucket to a five gallon level. After 5 days , rack to
secondary which has within it the thawed frozen fruit. Leave in
secondary for 15-20 days.