Date registered: Jul 2005
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I'm gunna do this
6.6 lbs John Bull Unhopped Amber Malt Extract
3 cups corn sugar
2 oz Hallertauer loose raw hops (starting)
.5 oz Hallertauer loose raw hops (finishing)
1.5 gal huckleberries
Wyeast British II Ale Yeast
.75 cup corn sugar (for priming)
Mash up huckleberries. Put 1.5 gal water and starting hops in pot. Bring to a boil. Remove from heat, stir in extract and 3 cups corn sugar. Keep at a rolling boil 45 minutes. Add finishing hops and huckleberries. Boil for another 15 minutes. Take the entire wort and put into a fermenter with 3.5 gal. cold water. Pitch yeast when wort has cooled to 75 degrees and stir well. After a week, remove hops (they will have risen to the surface - most of the berries will stay behind). Let it ferment for 3 weeks. Siphon/strain into bottling bucket, add .75 cup corn sugar (dissolved in water), stir, and bottle.
-brewed 12/21/97: accidentally added 1 oz of finishing hops! lots of berries; Wyeast British II Ale yeast; John Bull Amber extract
-removed hops 1/3/98
-bottled 1/11/98: tastes good @ bottling, perceptibly purple, but still mostly amber in color
-1/26/98: a bottle exploded. I took this as an omen to taste one. It was very carbonated when I popped it open, & extremely tasty. This matured much quicker than I anticipated. Mega-Milky light Amber color with a noble head. Yum!
Substituting blueberries for the huckleberries of course.