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Ingredients
- 15 1/4 lb Bulk, light extract
- 3/4 lb Roasted barley
- 3/4 lb Black patent malt
- 3/4 lb Chocolate malt
- 2 lb English crystal malt
- 3 3/4 ounce Bullion pellets (9.6 alpha)
- 1 1/4 ounce Northern Brewer pellets (6 7 % alpha)
- 2 ounce Kent Goldings pellets
- 13 lb Fresh Boysenberries
- 4 tsp Gypsum Sierra Nevada yeast
- 1 c. Corn Sugar (priming)
Directions
- This makes 6-1/2 to 7 gallons. This is based on Papazian's recipe from the Summer 1990 issue of Zymurgy, except which I use more Boysenberries
- (Directions are pretty standard.) The Bullion hops and Northern Brewer are used for bittering and are added to the boil. The Kent Goldings pellets are used for dry-hopping. This had a very strong Boysenberry taste with a slightly coffee/dark malt and hoppy/bitter aftertaste. The Boysenberry taste is accompanied by a sort of astringency or possibly acidity which will supposedly soften with age. It's still very young for an Imperial stout. Original Gravity: 1.087
- Final Gravity: 1.022
- Serving Size:
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