Yield: 54 Servings
|6⅝ pounds||John Bull dark unhopped malt|
|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)|
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