From the HBD Archive
From: wa%cadillac.cad.mcc.com@mcc.com (Wayne Allen)
Subject: Re: Weird beer ingrediants
Date: 1989-11-28 17:44:54 GMT

Jeff Casey writes:
"I'd be interested in hearing of other weirdness out there, especially the
pleasant surprises."

I've tried lots of weird stuff, the only disappointment being cranberry ale (a
hot topic these days). I suspect the extremely high acidity inhibited full
fermentation; I bottled after the beer apparently finished, but it kept on
building carbonation for the month it took to get rid of it. Even early on,
it's taste did little to recommend it.

However, I have had great success with a blueberry stout, cherry ale, and my
famous "Fires of Hell" stout which has ground dried Serano peppers (3) put in
the boil. This tastes like a normal stout, but after 4 or 5 sips, a warm glow
begins to suffuse your throat and tummy; great for winter nights.

Dark as the Night Stout
=======================
8 cans blueberries (or 10 pints fresh, or ~6 lbs frozen)
5 lbs roasted barley
3 lbs black patent
1 lb crystal
2 3.3-lb cans John Bull dark extract (un-hopped)
1.5 oz Fuggles (boil)
bottle with .5 cup corn sugar

Crush and boil the blueberries in 1.5 gallons water for 10 minutes, then
strain out. Use this water to make your standard stout. Don't worry about
pectin haze, you definitely won't see it! If you've ever messed with fruit in
your beer, you'll appreciate how easy this is. Give this lots of time in
secondary (> 1 month), since fruit tends to keep on fermenting a long time (or
add champagne yeast after initial fermentation).
_
W | Wayne Allen,wa@mcc.com
| MCC/CAD, 3500 West Balcones Center Dr., Austin, Tx 78759

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