Batch #5 - Blackberry Stout

Especially for Sith@Heart!

For this one, I took Charlie Papazian's recipe for Cherry Fever Stout (Joy of Home Brewing 3rd ed., p.2145) but substituted blackberries for cherries. I also had to use 3.3 lbs dark malt extract syrup and 3.3 lbs amber (the local home brew shop only had one can of dark, so I got one dark and one amber)

Here it is:

3.3 lbs Coopers dark malt extract syrup
3.3 lbs Coopers amber malt extract syrup
1 lb plain dark dried malt extract
1 lb crystal malt
1/2 lb roasted barley
1/2 lb black malt
1 1/2 oz Northern Brewer hops
1/2 oz Willamette hops
4 tsp gypsum
5 lbs fresh blackberries

- steeped the crystal malt, barley and black malt in 1.5 gallons water at 160 degrees for 30 minutes
- strained the malts. Added the extracts, Northern Brewer hops and gypsum and boiled for 60 minutes
- crushed and added the 5 lbs blackberries. Let steep for 15 minutes at 180 degrees
- added the Willamette hops
- added 10 oz pitched Coopers ale yeast