Originally Posted by Matt Up North
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
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...
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.