Blackberry Stout Beer Recipe  

Category Stout
Recipe Type Extract
This stuff is very tasty. 
Fermentables
 6 lbs dark DME
6-8 cups roasted barley
3 lbs blackberries
 
Hops
 1 oz Kent Goldings 60 minute boil
.5 oz Fuggles 30 minute boil
.5 oz Fuggles
 
Yeast Wyeast Irish Ale 
Procedure I used frozen blackberries and put them in the bottom of a plastic primary, and poured the hot wort onto them to partially sterilize. No need to crush them up or anything; they were a faint pink by the time I racked to the secondary 5 days later.

Blackberry Weizen  

Category Fruit Beers
Recipe Type Extract
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Fermentables
 1 cup crystal
1 cup cara-pils
3 lbs blackberries (or raspberries)
 
Hops
 1 oz Hallertauer or Saaz
.5 oz Hallertauer or Saaz
 
Other
 6.6 lbs Ireks wheat or two 3.3 pound cans of M & F wheat
 
Yeast Wyeast Bavarian Wheat 

Blackberry Wheat  

Category Wheat Beer
Recipe Type Extract

Fermentables
 6.6 lbs Irks Wheat extract
.5 lbs Amber Dry Malt Extract
2 cups Carapils
3.5 quarts FROZEN blackberries added to help cool wort
1 cup corn sugar for priming
 
Hops
 1.5 oz Hallatter hops (bittering)
.5 Saaz hops (finishing)
 
Other
 1 tsp Irish moss
 
Yeast Wyeast #3056 and 1 quart starter 
Procedure Put cracked Carapils in cold water and leave in until just before boil. Add Wheat extract and DME and boil. Added Bittering hops boil 25min. Add Irish moss, boil 30min. Add finish hops boil 2 min, Remove from heat. Put pot in sink of cool/cold water and add Blackberries. As they thaw crush berries with your spoon. Remove hopbag(a lot easier than straining them out). Put everything in 6 1/2 gal bucket or carboy fill to 6 gal mark with water and pitch yeast.
Start at 70 degrees F , after ferm starts move to 60 F , xfer to 2ndary after 5-7 days. Leave in secondary 7-14 days(I go 14) you may want to use gelitin or polyclar to help settle things out(5-7 days before bottling). Bottle with 1 cup corn sugar. Wait 2 weeks and enjoy so good homebrew.
 

Blackstrap Stout

Category Stout
Recipe Type Extract
 
Fermentables
 7.4 lbs. Dark malt extract syrup
1 lb. Black Patent malt
1 lb. Chocolate malt
.5 lb. Crystal malt
.5 lb. Flaked barley
.5 cup Blackstrap molasses
3 oz Blackstrap molasses to prime
 
Hops
 3 oz Cascade hops (bittering)
1 oz Fuggles hops (finish)
 
Yeast Edme dry yeast 
Procedure Standard procedures (with the exception of forgetting the Irish Moss -- but I don't think that's going to be a real big deal).

Blind Squirrel Barleywine  

Category Barleywine
Recipe Type Extract
 
Fermentables
 6 lbs Williams light austrailian syrup
1 lbs 10-L crystal---steeped
1 lbs 40-L crystal---steeped
 
Hops
 3 oz Chinook pellets aa%13 (60 min)
.5 oz CFJ-90 pellets aa%9 (5 min)
.5 oz CFJ-90 (dry hopped in secondary)
 
Other
 5 lbs Williams light austrailian dry
1 tsp gypsum at start of boil
1 tsp Irish moss (30 minutes)
 
Yeast Whitbread dry ale yeast 
Procedure Primary fermentation - glass for 5 days at 65 degrees. Secondar in glass for 16 days at 65 degrees. Wort was boiled in 4 gal. pot (3 1/2 volume) with 2 gal. water added to primary fermenter.