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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: |
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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 |
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| add liquid and dry malt extract @ start of boil | ||||||||
| Hops: | 1 oz. Willamette (5% AA, 60 min.) .5 oz. Willamette (5% AA, 15 min.) |
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| 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.