Dark as the night stout
54 Servings
Ingredients
| Quantity | 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 | ||
Directions
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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