Blackberry Red Ale

14 Apr

This recipe came from Brooklyn Brew Shop’s 52 Season Beer Recipes book – and it came out pretty good. The Blackberries were mashed up with sugar and heated, then added to wort at flame out. The base recipe produced a nice red ale, and the berries added more tartness than sweetness. I stopped using fruit for a long time, but this recipe got me interested in it again. Even though I wanted to go against the recipe and add berries to secondary, I followed their instruction and left everything in primary. It was a pain to get all the Blackberries out before bottling, but nice to know it worked well. I would rate this beer about 85% after it was bottled for 2 months.

Also, I bought a wine cooler for the fermentation. This was the first time I used it, and it worked well!

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