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Old 03-10-2007, 09:36 PM   #1
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Default NRPS Blackberry Sage Porter

Recipe Type: Extract
Yeast: Wyeast 1056
Yeast Starter: Yes
Additional Yeast or Yeast Starter: 1 pint starter
Batch Size (Gallons): 5
Original Gravity: 1.060
Final Gravity: 1.014
IBU: 41
Boiling Time (Minutes): 60
Color: 27.6 SRM
Primary Fermentation (# of Days & Temp): 7 @ 72
Secondary Fermentation (# of Days & Temp): 14 @ 72

NRPS Blackberry Sage Porter

Bring 3.5 gallons of water to a boil, turn off heat and add in a steeping bag, 2.8 oz. "Republic of Tea" brand Blackberry Sage Tea and steep for 5 minutes. remove bag and use this as your brew water.

Steep specialty grains in 2 qts 150° water for 60 min. sparge with 165° water.

5 lbs Light DME
.5 lb Cara-Pils Malt
.5 lb Chocolate Malt
.38 lb Crystal Malt (40°L)
.25 lb Vienna Malt
.13 lb Roasted Barley

2 oz Fuggle (Pellet - 4% AA) 60 min.
.75 oz E.K. Goldings (Whole - 5.3% AA) 1 min.
.25 oz Northern Brewer (Pellet - 9.9% AA) 0 min.

Wyeast 1056

This beer is amazingly good. Not overpowering fruit flavor but the Blackberry definitely comes through nicely.
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Old 12-04-2008, 11:15 PM   #2
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Perhaps a dumb question - but why would you sparge with an extract brew? I am trying to fighre out AG and my understanding is that sparging is part of the process where the sweet wort is produced. Since this is unnecessary with extract - why the sparge? In fact, what is meant by sparging in this case? (Brewwiki only has definitions for batch and fly sparging - so if I'm missing something basic I tried the search feature

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