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The Deacn's Blackberry Porter

2 pints of fresh Blackberries, boiled for 2 minutes, then add 1/2 cup corn sugar. Mix and mash well, freeze for 1 week. Thaw the day before transferring to secondary. Rack beer onto thawed blackberries.

Brewer: DeacnBleu Email: deacnbleu@att.net
Beer: The Deacn's Blackberry Porter Style: Robust Porter
Type: Extract w/grain Size: 5 gallons
Color:
73 HCU (~28 SRM)
Bitterness: 3 IBU
OG: 1.047 FG: 1.010
Alcohol: 4.7% v/v (3.7% w/w)
Water: Filtered city water, luckily, our city water tastes just fine.
Grain: .5 lb. Wheat malt
.5 lb. American chocolate
Steep: Bring 3 qts. water to boil, remove from heat, steep grains for 45 minutes, sparge with 1 qt. 150° water.
Boil: 60 minutes SG 1.233 1 gallons
3.5 lb. Amber malt extract
2 lb. Dark dry malt extract
Irish moss last 15 mins.
Hops: 1 oz. Mt. Hood (4.5% AA, 60 min.)
Yeast: Danstar Windsor
Log: Picked blackberries on 6/22/01, brewed on 6/23/01, transferred to secondary on 6/28/01 onto thawed blackberries. Kegged on 7/03/01.
Carbonation: 2.2 volumes Keg: 8.1 psi @ 38°F
Tasting: Can taste the chocolate malt and although I have never been a big fan of fruit beers, the blackberries leave a very nice after taste. I think that the corn sugar with the blackberries has added a few percentage points to the expected alcohol content. So far, I'm very happy with this one. Any recomendations on a better yeast would be greatly appreciated. Next will be DeacnBleuBerry Beer!!!

Recipe posted 07/05/01.