Yog Sothoth Blackberry Porter Recipe

Yog Sothoth Blackberry Porter
O.G. 1.065
10 lbs Pale Malt
6 oz Crystal Malt
12 oz Black Patent Malt
14 AAU Magnum (I used 1.25oz magnum hops)
32 fl oz. of concentrated organic blackberry juice (to primary).
Pacman Yeast (Replace with any decent Ale yeast).

Extrapolated from Dan's Strathcona Porter recipe, this one adds a face-full of blackberry juice to create something like the Cannery Blackberry Porter.

Using a plastic mash-tun, I did a strike at 85 degrees C, which resulted in a 68 degree C initial mash core temp.

Boiled for an hour, got it down to around 20 Liters (just over 5 Gallons).