Dust Bunnie Blackberry Ale

refreshing english brown, brewed in the spirit of early autumn with subtle blackberry undertones

Brewer:	Chris Reynolds		Email:	saepis@yahoo.com
Beer:	Dust Bunnie Blackberry Ale		Style:	English Brown
Type:	Extract w/grain		Size:	5 gallons
Color:	25 HCU (~13 SRM)		Bitterness:	15 IBU
OG:	1.044		FG:	1.012
Alcohol:	4.1% v/v (3.2% w/w)
Water:	100% pure rochester tap
Grain:	.5 lb. British crystal 50-60L
Steep:	steep grains in 2.5 gal water @ 168*F for 30 min, then sparge with 1/4 gal
Boil:	60 minutes	SG 1.088	2.5 gallons
	3.3 lb. Amber malt extract 2 lb. Amber dry malt extract
	add liquid and dry malt extract @ start of boil
Hops:	1 oz. Willamette (5% AA, 60 min.) .5 oz. Willamette (5% AA, 15 min.)
Yeast:	White Labs British Ale pitchable yeast
Log:	brewed 9.21.02; fermented @ 76*F for 6 days; add 4oz (1 bottle) blackberry extract @ bottling
Carbonation:	5oz priming sugar
Tasting:	a little on the thin side, i might add more malt extract to increase the body.

Recipe posted 12/08/02.