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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Blueberry Hefeweizen
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Old 03-16-2013, 03:47 PM   #11
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Quote:
Originally Posted by chanson16

Would you mine sharing your grain bill and hops? I have been wanting to try a fruit wheat.
I'll have to look it up when I get a chance but yes. If I remember correctly, it's just a simple hefe recipe with a blend of wheat and barley. I don't think I used any specialty grains but I'll have to check. I've hopped with Perle I think. 1 oz at 60. The hopping doesn't really matter though since most of the flavor is coming from the fruit.

I want to say last time I just fermented with US05. Again, using a hefe strain doesn't really matter since you're getting flavor from the fruit. Although I imagine some fruits would probably blend nice with the banana and clove if you were to use 3068 or another hefe strain. I just always have US05 around and it's easy.

As I mentioned earlier in the thread, I do my blueberries in secondary. The sugar in the fruit will kick off another fermentation and actually boost your ABV a little bit. I use frozen blueberries that I crush slightly just to break them up

I'll post my recipe when I get home and get a chance.
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Old 03-19-2013, 07:04 PM   #12
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Not sure if this question was directed towards me, but this is what I'm using...

Grain Bill: 6 lbs Wheat, 4 lbs Pilsner, 1 lb Munich (optional: add 1/2 lb rice hulls to prevent stuck sparge).

I mash with 4 gallons @ 152 deg. F for 75 minutes, and batch sparge with 3.75 gallons at 160 deg. F.

Hops: .75 oz. Hallertau for 60 minutes, .5 oz Hersbrucker for 30 minutes, .5 oz Hersbrucker for 15.

Yeast: Any Hefeweizen yeast, I prefer American strands (WLP 320 American Hefeweizen or Wyeast 1010 American Wheat). Kölsch yeast works well too (WLP 029, or Wyeast 2565) if you want to ferment around 58 and get a nice crisp wheat beer.

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Old 03-19-2013, 08:48 PM   #13
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In "Designing Great Beers", Ray Daniels recommends using up to 2 lbs per gallon for more subtle fruits such as blueberries.

I brewed a successful blueberry kolsch by identifying a solid kolsch recipe from "Brewing Classic Styles" and fermenting it as I would a normal kolsch. After three weeks in primary, and when I was sure fermentation was over, I transferred the kolsch to a secondary on top of 9 lbs of frozen blueberries. I purchased the bulk berries at Target. I let the beer sit in my cooled fermentation chamber (around 55 - 60 F) for a week, and then transferred to a keg. The beer has tremendous blueberry aroma and good flavor, which does not mask the flavors of the base beer.

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Old 03-19-2013, 08:58 PM   #14
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Quote:
Originally Posted by Darwin18
In "Designing Great Beers", Ray Daniels recommends using up to 2 lbs per gallon for more subtle fruits such as blueberries.
Wow that seems like a lot. I used 1 lb per gallon on my first batch and felt like it was a little too much. Very noticeable color and tons of blueberry flavor. Honestly for the first few weeks I could only drink a pint or two and it would wreck my tongue. After some aging it mellowed out and came in nice.

Did you crush the berries at all or just toss them in? If they weren't crushed, I could see how you'd get less extraction and a more subtle flavor.
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Old 03-19-2013, 09:02 PM   #15
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Here's my recipe by the way that I promised earlier.

7# white wheat
3.5# 2 row
4 oz Melanoiden

Tettnang hops, 1 oz at 60, 1/2 oz at 5.

US05 yeast, 3 lbs blueberries in secondary.

Turned out nice but I'll bump the blueberries up to 4 lbs next time.

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Old 03-19-2013, 09:06 PM   #16
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Quote:
Originally Posted by SpacemanSpiff View Post
Wow that seems like a lot. I used 1 lb per gallon on my first batch and felt like it was a little too much. Very noticeable color and tons of blueberry flavor. Honestly for the first few weeks I could only drink a pint or two and it would wreck my tongue. After some aging it mellowed out and came in nice.

Did you crush the berries at all or just toss them in? If they weren't crushed, I could see how you'd get less extraction and a more subtle flavor.
The berries were frozen, and I just racked on top of them. I did not mash or squish them.

They most definitely imparted as one judge said on my score "an interesting pink hue", but they also gave an excellent aroma and flavor without being overpowering.
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Old 03-21-2013, 03:15 AM   #17
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Quote:
Originally Posted by SpacemanSpiff
Here's my recipe by the way that I promised earlier.

7# white wheat
3.5# 2 row
4 oz Melanoiden

Tettnang hops, 1 oz at 60, 1/2 oz at 5.

US05 yeast, 3 lbs blueberries in secondary.

Turned out nice but I'll bump the blueberries up to 4 lbs next time.
Thanks. Will have to give it a try.
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