| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Fruits |
54 |
Servings |
INGREDIENTS
| 6 5/8 |
lb |
John Bull dark unhopped malt |
|
|
Extract |
| 8 |
cn |
Blueberries (or 10 pints |
|
|
Fresh or 6# froze |
| 1/2 |
lb |
Roasted barley |
| 1/3 |
lb |
Black patent malt |
| 1 |
lb |
Crystal malt |
| 1 1/2 |
oz |
Fuggles hops (boil) |
| 1/2 |
c |
Corn sugar (priming) |
|
|
Yeast |
INSTRUCTIONS
Crush and boil blueberries in 1-1/2 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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