The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Dust Bunnie Blackberry Ale

refreshing english brown, brewed in the spirit of early autumn with subtle blackberry undertones

Brewer: Chris Reynolds Email: saepis@yahoo.com
Beer: Dust Bunnie Blackberry Ale Style: English Brown
Type: Extract w/grain Size: 5 gallons
Color:
25 HCU (~13 SRM)
Bitterness: 15 IBU
OG: 1.044 FG: 1.012
Alcohol: 4.1% v/v (3.2% w/w)
Water: 100% pure rochester tap
Grain: .5 lb. British crystal 50-60L
Steep: steep grains in 2.5 gal water @ 168*F for 30 min, then sparge with 1/4 gal
Boil: 60 minutes SG 1.088 2.5 gallons
3.3 lb. Amber malt extract
2 lb. Amber dry malt extract
add liquid and dry malt extract @ start of boil
Hops: 1 oz. Willamette (5% AA, 60 min.)
.5 oz. Willamette (5% AA, 15 min.)
Yeast: White Labs British Ale pitchable yeast
Log: brewed 9.21.02; fermented @ 76*F for 6 days; add 4oz (1 bottle) blackberry extract @ bottling
Carbonation: 5oz priming sugar
Tasting: a little on the thin side, i might add more malt extract to increase the body.

Recipe posted 12/08/02.