NRPS Blackberry Sage Porter - Home Brew Forums
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Old 03-10-2007, 10:36 PM   #1

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   

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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 (40L)
.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 12-05-2008, 12:15 AM   #2
monty3777
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Aug 2008
Posts: 250
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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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