Boysenberry Imperial Stout Recipe

• 15 1/4 lb Bulk, light extract
• 3/4 lb Roasted barley
• 3/4 lb Black patent malt
• 3/4 lb Chocolate malt
• 2 lb English crystal malt
• 3 3/4 ounce Bullion pellets (9.6 alpha)
• 1 1/4 ounce Northern Brewer pellets (6 7 % alpha)
• 2 ounce Kent Goldings pellets
• 13 lb Fresh Boysenberries
• 4 tsp Gypsum Sierra Nevada yeast
• 1 c. Corn Sugar (priming)

1. This makes 6-1/2 to 7 gallons.
2. This is based on Papazian's recipe from the Summer 1990 issue of Zymurgy, except which I use more Boysenberries
3. (Directions are pretty standard.)
4. The Bullion hops and Northern Brewer are used for bittering and are added to the boil.
5. The Kent Goldings pellets are used for dry-hopping.
6. This had a very strong Boysenberry taste with a slightly coffee/dark malt and hoppy/bitter aftertaste.
7. The Boysenberry taste is accompanied by a sort of astringency or possibly acidity which will supposedly soften with age.
8. It's still very young for an Imperial stout.
9. Original Gravity: 1.087
10. Final Gravity: 1.022
11. Serving Size:

barley, black patent malt, chocolate malt, crystal malt, bullion pellets, pellets, pellets, fresh boysenberries, sierra nevada yeast, corn sugar

Taken from cookeatshare.com/recipes/boysenberry-imperial-stout-89991 (may not work)