Bigjohns Blackberry Porter

A modification of a simple porter.
I wanted a mild beer, with a mild hop that would not
overwhelm the blackberry flavor. In fact, I might omit
the aroma hops entirely.

Brewer:	BigJohn		Email:	bigjohns@mindspring.com
Beer:	Bigjohns Blackberry Porter		Style:	Brown Porter
Type:	Extract w/grain		Size:	2.6 gallons
Color:	57 HCU (~24 SRM)		Bitterness:	24 IBU
OG:	1.055		FG:	1.010
Alcohol:	5.8% v/v (4.6% w/w)
Grain:	2 oz. American crystal 40L 2 oz. Dextrine malt (Cara-Pils) 4 oz. British chocolate
Steep:	Crack grains and place in grain bag / hops sock. Place bag in 2qts water and heat to 155°f. Hold at temp for 45 min. stirring occasionally. Remove grain bag to a collander over the boil pot. Slowly pour the steeping liquid through the grains. Heat another 2 qt of water to 170° f and pour slowly through grains. Top up boil water to 2 gallons.
Boil:	60 minutes	SG 1.072	2 gallons
	3.3 lb. Light malt extract 5 oz. Brown sugar
	Bring the 2 gallons of water to a boil then remove from heat. Add the 3.3lb can of Light Malt Extract (I used Muntons) to the water. Return to heat and stir until all malt is disolved. Add brown sugar at end of boil and turn off heat.
Hops:	.5 oz. Brewers Gold (8.5% AA, 45 min.) .25 oz. Liberty (4% AA, 15 min.) .25 oz. Liberty (aroma)
Yeast:	Rehydrate dry yeast in 90°f water at 30 minutes of boil. After cooling wort to 80°f, stir yeast vigorously to suspend cells and pitch.
Log:	Brewed 7/27/1998 Expected Racking - 7/31/1998 - on top of 24oz Blackberries in secondary.
Carbonation:	2.7 volumes	Corn Sugar: 3.11 oz. for 2.5 gallons @ 78°F
	Room temp in my home runs around 78°f. I keep the primary fermentation cool with icepacks (around 65f) but cannot do so for the secondary. This carbonation level is higher than the norm for a porter, but I like a more carbonated beer, especially with the fruit flavors.
Tasting:	Should be ready to drink (at least the first sample) around mid august, 1998!

Recipe posted 07/27/98.