Clibit
Like the sound of this, Bramling Cross with Wyeast 1318...

https://beerandbrewing.com/blackberry-bitter-english-pale-ale-recipe/

"This beer is inspired by Mike Todd, a fellow member of the Stoney Creek Homebrewers, who brought a SMaSH version to a recent meeting. We were all blown away by the clarion blackberry/black currant/plum notes that the Bramling Cross hops pumped out!"

ALL-GRAIN

Batch size: 5 gallons (19 liters) 
Brewhouse efficiency: 72% 
OG: 1.044 
FG: 1.011 
IBUs: 33 
ABV: 4.4%

MALT/GRAIN BILL

8 lb (3.6 kg) Maris Otter 
8 oz (227 g) British Crystal 45L 
8 oz (227 g) Victory Malt (Could use biscuit or a light amber malt)

HOPS SCHEDULE

1oz (28 g) Bramling Cross [6% AA] at 60 minutes 
1oz (28 g) Bramling Cross [6% AA] at 10 minutes 
1oz (28 g) Bramling Cross [6% AA] at 2 minutes

YEAST

Wyeast 1318 (London Ale III) Yeast

DIRECTIONS

Mill the grains and mix with 2.5 gallons (10.6 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.4 gallons (16.8 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 63°F (17°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Ferment at 63°F (17°C) for 48 hours, then increase the temperature by about 1°F (0.5°C) per day until you reach 70°F (21°C), and hold there until two days after the completion of fermentation. At that point, crash the beer to 35°F (2°C), then bottle or keg the beer and carbonate to about 1.75 volumes.

TIPS FOR SUCCESS

I’ve tweaked Todd’s recipe a bit here to round it out. You might also consider Glacier hops for a similar pit-fruit flavor, but I can personally attest to the idea that if we hadn’t known any better, we’d have thought Mike brought us a fruited-up English bitter. It’s that clear. You don’t need fruit to get fruit.

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HisDudeness
mmm that is tempting, I have a half used bag of bramling too......
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GHW
I did a bitter with bramling x and first gold and didn't get any black fruit at all. Chub did one and it smelt like vimto, literally, really pungent. Strange. Maybe I didn't use enough or at the right time in the boil. It was an ok beer anyway.
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Clibit
HisDudeness wrote:
mmm that is tempting, I have a half used bag of bramling too......


You could use the Vermont yeast.
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Simonh82
Clibit wrote:


You could use the Vermont yeast.


Isn't 1318 the other yeast that is frequently recommended for NEIPAs? I've not used it but I guess it's pretty fruity.

I made a plum porter with 100g of Bramling Cross. Turned out great. Although the fruit flavour mostly came from natural plum essence rather than the hops or the actual plums.
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justbeaz
This one sounds awesome this is on the to do list but most things on the forum are in there as well lol
I like my water with barley and hops
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Clibit
Simonh82 wrote:
Isn't 1318 the other yeast that is frequently recommended for NEIPAs? I've not used it but I guess it's pretty fruity. I made a plum porter with 100g of Bramling Cross. Turned out great. Although the fruit flavour mostly came from natural plum essence rather than the hops or the actual plums.


Yes 1318 and Vermont seem to be the NEIPA yeasts of choice. 
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Pinto
I've got the blackberry thing quite strongly on previous uses of Bramling Cross, but it was quite a heavy hopping on a OSB (15L, 20G in the boil and 50-60g dry hop IIRC) - nice hop [smile]
Beer is like porn - you can buy it easily enough, but its so much more fun to make it [wink]
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Clibit
Bram X is usually described as blackcurrant rather than blackberry. Dark fruit perhaps? 
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Pinto
Clibit wrote:
Bram X is usually described as blackcurrant rather than blackberry. Dark fruit perhaps? 


Good compromise - guess we all taste things differently. blackcurrant to me has always had an earthier, sharper flavour that what I remember of that bitter.
Beer is like porn - you can buy it easily enough, but its so much more fun to make it [wink]
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