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Old 08-27-2013, 10:36 PM   #1
Mar 2013
, Tennessee
Posts: 655
Liked 151 Times on 102 Posts

I have a gallon of fresh (unpasteurized) Blackberry Cider that I bought on an impulse buy.

Decided to make a Blackberry Ale for the wife. I did an Apple Ale in the Spring and she really enjoyed it. I'm a kit brewer wondering if the Specialty Grains and yeast etc...would be good simply by switching the Apple Extract/Apple Cider this Recipe Calls for with Blackberry Extract/Cider.

My Summary of the recipe:
Recipe Type: Extract
Yeast: Wyeast Cider 3766
Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: 1.060
Final Gravity: 1.014
IBU: 10
Steep Grains: 30 min
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 7 days @66F
Secondary Fermentation (# of Days & Temp): 7 days @66F

Amount of Item
Fermentables: 6 lbs Pilsen LME 1 pound Brown Sugar
Specialty Grains 1lb Honey Malt
oz Hallertau bittering hops. @(60 Minutes)
1 lb Brown Sugar @(10min)
oz Hallertau flavor hops @(5 min)
*1 gal Fresh Cider @1-3 days during active fermentation
4 oz. extract @ bottling

Link to the Recipe:

Thanks for your input.
Wine-Down Brewing and Winemaking
Drinking White Zinfandel, Orange Hefeweizen, Apfelwein, Jawbreaker Pale Ale, Brown Ale
Ferm1-Blackberry Merlot Ferm2-Apfelwein
Ferm3 -Apfelwein, Ferm4 -Skeeter Pee, Ferm5 -Jawbreaker Pale Ale

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