Dark as the night stout

Yield: 54 Servings

Measure Ingredient
6⅝ pounds John Bull dark unhopped malt
Extract
8 cans Blueberries (or 10 pints
Fresh or 6# froze
½ pounds Roasted barley
⅓ pounds Black patent malt
1 pounds Crystal malt
1½ ounce Fuggles hops (boil)
½ cup Corn sugar (priming)
Yeast

Crush and boil blueberries in 1-½ gallons of water for 10 minutes.

Strain out berries. Add grains and steep. Add extract and hops and bring to boil. Strain into fermenter with enough cold water to make 5 gallons. Pitch yeast. Give this lots of time in the secondary fermenter or add champagne yeast after initial fermentation. This tastes like a normal stout, but after 4 or 5 sips, a warm glow begins to suffuse your throat and tummy; great for winter nights. Don't worry about pectin haze, you definitely won't see it!

Recipe By : Wayne Allen

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