Black Cat Stout Beer Recipe

Category Stout
Recipe Type Extract
 
Fermentables
 6.6 lbs Munton & Fison dark extract syrup
1 lbs Munton & Fison dark dry extract
.5 lbs black patent malt
.75 lbs crystal malt
.5 lbs roasted barley
.5 cup dark molasses
 
Hops
 .75 oz Willamette hops (boil)
.75 oz Cascade hops (boil)
 
Other
 1 tsp vanilla
.5 cup French roast coffee
 
Yeast 2 packs Edme ale yeast
Procedure Brew a pot of coffee with 1/2 cup of French roast coffee. Steep specialty grains in water as it boils. Remove grains. Boil malts, hops, and vanilla 60 minutes. Strain wort into fermenter. Pour in pot of coffee. Add ice water to make 5 gallons. Pitch yeast. Rack to secondary after 3 days. Bottle 23 days later.

Black Gold Stout

Category Stout
Recipe Type Extract
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Fermentables
 6 lb M&F Dark Extract Syrup
1 lb M&F Dark DME
8 oz. Black Patent Malt
12 oz. Chocolate Malt
12 oz. Crystal Malt
.75 C. corn sugar for priming
 
Hops
 1 oz. Chinook Hop Pellets (60 min)
.5 oz. Northern Brewer Hop Pellets (60 min)
.5 oz. Northern Brewer Hop Pellets (20 min)
 
Other
 1.5 tsp. Single Fold Pure Vanilla Extract
.75 C. Freshly Brewed Espresso
 
Yeast EDME dry ale yeast 
Procedure For this I used distilled water with 1 Tbsp. water crystals added. Steep specialty grains then remove. Add vanilla,espresso,and extracts. Boil for an hour and cool. Rack to primary and pitch yeast. Within minutes activity was observed. Within 12 hours active fermentation, *WARNING* after this stage you WILL need to use a blow off rig. The activity subsided after 2 1/2 days then racked to secondary for 12 days to ensure no bottle bombs! Bottled with corn sugar and aged @room temp for 8 days. It is now 3 weeks in the basement and better than ever. 

Blackberry Peach Lager

Category Fruit Beers
Recipe Type Extract

Fermentables
 4 lbs. Laaglander extra light dried malt extract
2.5 lbs. clover honey
2 lbs. frozen blackberries (in retrospect, I would probably go w/ 2.5 - 3 lbs.)
3 lbs. fresh peaches (peeled, pitted & lightly mashed)
 
Hops
 1.5 oz. Cascade hops (boiling)
.75 oz. Cascade hops (finishing -- final 4 minutes)
 
Yeast 1 pkg. Yeast Lab European Lager yeast 
Procedure Extracts, honey, and boiling hops to 1.5 gal boiling water; 1 hour boil. TURN OFF HEAT, allow wort to cool for a minutes (ideally to temps between 160 &180F), and add fruit, juice and all. Allow to steep. covered, for about 15 minutes; add finishing hops for final few minutes. Pour, unsparged, into 3 gal. cold water in primary fermenter. Pitch yeast when cool; O.G. 1.052 After 3-6 days fermentaion, rack beer into secondary fermenter. (I had big problems w/ this step due to chunks of fruit clogging up my siphon, and ended up losing like 1/2 a gallon of beer. Renee suggested this solution: a nylon stocking as a filter -- leave it to a gal, huh?) Then ya bottle the stuff. F.G. 1.018 . Pretty good after 12 days, better after 3 weeks, delicious after a month.

Blackberry Porter  

Category Porter
Recipe Type Extract
 
 
Fermentables
 6.6 lbs Dry malt extract
3 cups Crystal Malt 40 L
3 cups Special B
.5 cup Chocolate Malt
1 in. Brewers Licorice
8 oz. Malto Dextrin
5 lbs. Frozen Thawed Blackberries ( added to the secondary)
 
Hops
 2 oz Liberty Hops ( 3.5 AAU)
 
Other
 2 tbls. Gypsum
 
Yeast 2 pkgs. Muton/Fison yeast 
Procedure Put grains in a hop sack and add to 2.5 gal of treated water with gypsum. Bring to 160 degrees and hold for 15 minutes. Sparge grains and remove, bring wort to boil, add D.M.E and licorice. Hold boil for 1 hour. Last 15 minutes of boil, add Malto-Dextrin and Liberty Hops. Rehydrate yeast, cool wort and add to enough water to your fermentation bucket to a five gallon level. After 5 days , rack to secondary which has within it the thawed frozen fruit. Leave in secondary for 15-20 days. 

Blackberry Stout

Category Fruit Beers
Recipe Type Extract
 
Fermentables
 1 can Mount Mellick Famous Irish Stout extract
3 lbs M&F dark dry malt extract
4 lbs frozen blackberries
1 lbs dark crystal malt
.5 lbs black patent malt
.5 lbs roasted barley
 
Hops
 1.5 oz Hallertauer hops
.5 oz Fuggles hops
 
Yeast ale yeast 
Procedure Start grains in brewpot with cool water. Remove when boil commences. Add all malt and Hallertauer hops. Boil 1 hour. Add Fuggles and boil 5 more minutes. Remove from heat. Add thawed blackberries and steep 15 minutes. Cool. Dump whole mess into primary. After a couple rack to secondary, straining out berries.