1 liter yeast starter using a packet of Wyeast 3522 Belgian Ardennes
- 12 lbs two row malt
- 2 lbs crystal 60
- 8 oz chocolate malt
- 8 oz roasted barley
- 4 oz black patent
- 8 oz flaked wheat
- 1.5 oz Fuggle UK hops (AA ~4%) @ 60 minutes (use a hop bag if you have one)
- 8 oz Breiss dark DME 30°L @ 5 minutes
- 1.5 oz Fuggle UK hops @ 15 minutes
- a 49 oz can of Vintner’s Harvest Fruit Puree – Blackberry
This recipe will produce a 5 gallon batch of beer. Mash in at 148 degrees for 45 minutes, then step up to 152 for another 45 minutes. Mash out. Boil for 60 minutes. Cool down, and pitch yeast, making sure to aerate the wort well.
Here are the specs:
Original gravity: 1.080
Gravity after primary: 1.015
Final gravity after secondary: 1.012
ABV: 9.5% ABV
IBU: 30 IBU
Fermented in a 6 Gallon Glass Carboy for 10 days at 64-66°F.
When transferring from primary to secondary, added blackberry puree directly into secondary vessel.
After remaining in secondary for 3 weeks, cold crashed to 38 degrees overnight before bottling. Collected 4.3 gallons, primed with 122g corn sugar.