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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Blueberry Ale recipe?
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Old 05-21-2008, 04:13 AM   #21
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Well i decided to try to my hand at making a Bar Harbor-like blueberry ale. This is what I came up with:
Type: All Grain
Date: 5/12/2008
Batch Size: 6.00 gal
Brewer: Pickles
Boil Size: 7.02 gal Asst Brewer:
Boil Time: 60 min Equipment: Pickle's brewery
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 55.56 %
3 lbs 8.0 oz Wheat Malt, Dark (9.0 SRM) Grain 38.89 %
4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2.78 %
4.0 oz Munich Malt - 10L (10.0 SRM) Grain 2.78 %

0.50 oz Target [11.00 %] (60 min) Hops 17.9 IBU

0.25 oz Williamette [5.50 %] (60 min) (Aroma Hop-Steep) Hops -

1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale



Beer Profile

Est Original Gravity: 1.042 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.12 %
Bitterness: 17.9 IBU
Est Color: 6.3 SRM

Mash Profile

Mash Name: Single Infusion, Full Body Total Grain Weight: 9.00 lb
Sparge Water: 4.41 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Full Body Step Time Name Description Step Temp
45 min Mash In Add 11.25 qt of water at 174.2 F - 158.0 F
10 min Mash Out Add 4.50 qt of water at 198.0 F - 168.0 F

Primary - until finished
Secondary - 2 weeks
Age for: 6 weeks
Storage Temperature: 52.0 F

Notes

Cook 5 lbs. of frozen blueberries in 1 qt of water at 160 F. Add to secondary for 14 days.

add pectinase if needed

any ideas?

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Old 05-21-2008, 05:46 AM   #22
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You will get a nice secondary fermentation. If you are down to your final Gravity before adding the Blueberries Why not add a campten tab to kill the remaining yeast and let the blueberries truely soak into the beer

Only 4%? It will be plenty swee enough Id bump it 50/50 pale and wheat

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Old 05-21-2008, 01:14 PM   #23
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Adding the campden will kill the yeast though, right? That would mean it's not an option for us bottle conditioners.

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Old 05-21-2008, 01:52 PM   #24
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i keg so thats fine with me

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Old 05-21-2008, 01:54 PM   #25
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i think i'd rather bump the pale up, I don't want as much wheat flavor in this

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Old 05-21-2008, 02:00 PM   #26
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Hmm, well I'm interested in this recipe, so let me know how it turns out. I'll have to try it without the campden, but if it still works, hey.

Also, 43 calories/pint? Did you mean 143? Health beer!

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Old 05-21-2008, 02:05 PM   #27
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No thats a mistake. I don't know the calories

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Old 05-21-2008, 09:19 PM   #28
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You could always add a little yeast at botteling time right?

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Old 05-21-2008, 10:14 PM   #29
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Quote:
Originally Posted by MikeFlynn74 View Post
You could always add a little yeast at botteling time right?
If I'm not mistaken, that yeast will then start eating the sugars from the fruit AND the priming sugar, resulting in potential bombs.

It would also make it very hard to adjust the amount of priming sugar to prevent this.

...says the new guy.
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Old 05-22-2008, 12:04 AM   #30
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perhaps, but i'm kegging this anyway

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