Blackberry Porter

Source: Andy Flynn
Recipe added: 05/26/99
Email: oatstout@aol.com

This brew changed twice while in the bottle. At 2 weeks, it had a sweet aftertaste. At about 25 days, it had a tart aftertaste, and after about a 45 days the "tartness" mellowed and the result was a very smooth, and drinkable fruity stout. My suggestion: Bottle it and leave it for a couple of months - if you can!!

Specifics

Recipe type: Extract
Batch Size: 5 gals
Starting Gravity: 1.040
Finishing Gravity: 1.012
Time in Boil: 45 mins
Primary Fermentation: 4 days
Secondary Fermentation: 10 days

Ingredients:

1 lb Black Patent Malt
1 lb Chocolate Malt
6.6 lb Dark Malt Extract Syrup
1.5 oz Cascade hops (6.1%) - boil
1 oz Hallertau hops (3.4%) - finish
2 lb Blackberries
3/4 c. corn sugar (primer)

Procedure:

Put grains in bags into cold water and bring to 170 degrees. Remove grains and sparge. Bring back to boil, remove from heat and add Malt Extract. Bring back to boil, add boil hops, @ 35 mins add finish hops for last 10 mins. Fruit: Add frozen berries to about 2 quarts of water that has been boiling for about 15 mins. With low heat, let steep for 20 mins - do not boil !! Add berries (w/water) to fermenter with some cold water, add cooled wort and fill to 5 gals.

Back to previous Table of Contents