After playing around w/ ProMash and doing some more reading, I've come up with a little more complex grain bill for this recipe, and about ready to do some ordering. Please feel free to point out if I'm doing anything incredibly stupid.
6.00 lbs. Briess LME- Gold
1.75 lbs. Pale Malt(6-row)
1.00 lbs. Flaked Oats
0.50 lbs. Biscuit Malt
0.50 lbs. Oat Malt
0.25 lbs. De-bittered Black Malt
0.25 lbs. Crystal Extra Dark 160L
0.25 lbs. Roasted Barley
2 cups rice hulls
152F mash, 168F mashout & sparge
3.00 lbs. Blackberry Puree added to secondary
0.50 oz US Fuggle pellets (4.2%AA) for 60 min.
0.50 oz US Fuggle pellets (4.2%AA) for 15 min.
WYeast 1084 Irish Ale
Est. 1.065 OG (not including fruit)
Est. 1.068 OG (fruit included)
Est. 12 IBU
Est. 29 SRM (not including fruit)
I would suggest increasing the mash temp to 154 deg.F. This will increase the mouthfeel a bit. I realized that when you add the blackberry puree to the secondary it may add a bit of tartness that will need to be balanced by the malt. I made a cherry amber this summer that needed to be sweetened so it wasn't so tart. Initially I suggested a mash temp of 150 deg.F to be sure you get a more fermentable wort not thinking about the character the blackberry would add. Other than that it sounds very tasty!!! Let me know how it turns out!