home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
Monster Media 1993 #2
/
Image.iso
/
health
/
beerrec.zip
/
BLACK.REC
< prev
next >
Wrap
Text File
|
1993-07-10
|
2KB
|
41 lines
Blackberry Beer
After watching an episode of the Beer Hunter showing desert style beers
I tried my hand at producing some of my own. Some were dead set poison
but this one came up a treat.
Malts: Hops: Adjuncts:
Ale 4000g Saaz 40g (Soak) Blackberries 1500g
Wheat 100g Invert Sugar 300g
Dextrose 300g
Irish Moss 1 Tsp
Yeast:
Wyeast Danish 2042
Procedure: Bring 20 litres filtered water to 72c. Add Ale Malt and
sacchiarification rest at 69c for 90 min. Raise to 77c and sparge
with 30 litres of water. Bring sweet wort to boil and add Invert sugar
and Dextrose. After 70 min pitch in teaspoon of Irish Moss. After a
further 15 min add Hops. Boil for a further 5 min and start cold break.
As wort is ready to draw off put Blackberries in blender and mulch. Run
wort off into fermentation vessel and add Blackberries and yeast.
Ferment at 12-15c for around 10 days. Rack off to secondary vessel and
add finings. Let sit a week and bottle adding 1Tsp sugar to each 750ml
bottle.
Beer will be ready to drink in 2 months but is better left at least 6.
The original recipe I made without wheat malt with the result that the beer
had no head. This may suit some people but us traditionalists prefer a
bit of froth on top
Original Gravity 1060
Final Gravity 1018
Should produce 24 750 ml bottles.
Iain Mckimm - Member Bayside Brewers Club
P.O. Box 175
Melbourne Australia 3196