Blackberry Stout

July 4, 1999

Ingredients:

• 6 lbs. Pale malt extract
• 1 lb. Crystal Malt 75`
• .5 lb. Chocolate Malt
• .5 lb. Black Patent Malt
• .25 lb. Roasted Barley
• 2 oz. Willamette hops (boil)
• White Labs Irish Ale yeast
• 1.75 lbs. fresh picked blackberries
• .25 lb. fresh strawberries

Procedure is the same as the Irish Stout recipe with the addition of fruit into the second fermenter.  The fruit was steamed to reduce risk of bacterial contamination. 

July 18, 1999

Removed fruit, transferred beer to a third fermenter to age one week.  The strawberries looked colorless, kind of white, the blackberries looked like faded raspberries.  Really gross.  That's what fermentation is all about.  No one said it was a pretty process.  

August 4, 1999

The beer has been tapped and is more than half gone.  (that's what brothers will do)  It tastes alright, sort of a burnt, bitter taste.  Roy, my partner, says he can taste the berries but I can't.  I taste the yeast, slight sourness, and a bit of hops.  I don't particularly care for this recipe.

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