6 5/8 lb John Bull dark unhopped malt
Extract
8 cn Blueberries (or 10 pints
Fresh or 6# froze
1/2 lb Roasted barley
1/3 lb Black patent malt
1 lb Crystal malt
1 1/2 oz Fuggles hops (boil)
1/2 c  Corn sugar (priming)
Yeast

Crush and boil blueberries in 1-1/2 gallons of water for 10 minutes.
Strain out berries. Add grains and steep. Add extract and hops and bring to
boil. Strain into fermenter with enough cold water to make 5 gallons. Pitch
yeast. Give this lots of time in the secondary fermenter or add champagne
yeast after initial fermentation. This tastes like a normal stout, but
after 4 or 5 sips, a warm glow begins to suffuse your throat and tummy;
great for winter nights. Dont worry about pectin haze, you definitely
wont see it!

Wayne Allen