Matt Up North

Recipes 

So I just finished sparging a Blackberry Brown. The brown is more from the color than from the ingredients.

5lbs American 2-Row
5lbs American 6-Row
1lb Honey Malt
1lb Red Wheat Malt
.5lb Chocolate Malt

Irish Moss
1 oz Mt Hood Hops (60min)
1 oz Mt Hood Hops (15min)
3# Blackberry Puree (5min)

I am excited and the smell coming out of the grain while I was grinding it was amazing. I think that I am going to enjoy Honey Malt.

Will be interesting for sure...

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New and improved signature.

Matt Up North

Recipes 

I never knew how lemony and spicy Mt Hood was until I smelled it just now when I added it into the kettle. Very nice I think...

Also, turns out that this will also yield about two gallons of 1.030 beer...nice light color rather than the darker brother in the other kettle.

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New and improved signature.

impatient

Recipes 

So, you took the first runnings off to boil and then you took the rest for another batch? Interesting? I will have to try that. I wonder how much beer I wasted throwing out my grains when I had six gallons to start the boil.

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DSM
SMaSH

Primary:
Secondary:
Bottled: Pale Ale, IPA, Extra Pale Ale
Kegged: Hoppy Vienna Lager
Drinking: AllBitterNoFlavorTonOMunich Ale, Amber Ale, Cream of Three Crops
Soon: SA Black Lager Clone

impatient

Recipes 

Just a thought, but, I would add the Blackberry Puree when you move to secondary.

Maybe you could take that two gallons of runnings and reduce it down to a couple of quarts add the Blackberry Puree to that and boil to sanitize. Then put them into quart canning jars to add in a couple of weeks when you move it to secondary.

__________________
DSM
SMaSH

Primary:
Secondary:
Bottled: Pale Ale, IPA, Extra Pale Ale
Kegged: Hoppy Vienna Lager
Drinking: AllBitterNoFlavorTonOMunich Ale, Amber Ale, Cream of Three Crops
Soon: SA Black Lager Clone