Blackbeery Imperial Stout
Source: Matt Gadow
Recipe added: 06/08/98
Not excessively dark for an Imp. Stout, but the blackberry purple shows through slightly for a beer much like the dreaded purple haze of McMinnibrew fame, but stronger, darker, and richer...
Recipe type: All Grain
Batch Size: 5.0
Starting Gravity: 1.090+
Finishing Gravity: ?
Time in Boil: 1 hour
Primary Fermentation: 70-75 in glass
Secondary Fermentation: 55-65 in glass w/ blackberry
Additional Fermentation: in bottles, for months
- 14 lbs brit. pale ale malt
- .5 lb 120 d L crystal
- .5 lb black patent
- .25 choc. malt
- .5 lb caravienne
mash at 152 for 1 hour
drian, refill mash tun, drain (single batch sparge)
boil 1 hour 1/ 1.25 oz chinook whole hops
30 mins 1oz mt. hood whole hops
5 mins .5 oz mt hood hops
Chill and pitch on top of yeast pack from 1.070 IPA
(London 1028) - Happily fermenting within minutes!
Ferment two days in primary, rack on top of 3lbs of Blackberry puree (Ore. Fruit products) - Seconday ferment two weeks at 65, drop to 55 for a month, then bottle and wait...
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