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Old 06-30-2008, 08:10 PM   #11
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I just had a blueberry stout at a brewpub and I suspect it was a combo of fresh fruit and extract. It was only slightly blue but the blueberry flavor was prominent.

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Old 06-30-2008, 08:39 PM   #12
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Just curious, but couldn't you take a large batch of fresh blueberries and make a syrup/extract for something like this? Then combine the syrup with fresh berries for color and maybe tartness?

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Old 06-30-2008, 08:46 PM   #13
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You later guys made me feel better. i was almost going to give up on this. I will see how much blueberries I can get and for how much. My mane worry is not being to taste the berries so maybe I will cut back on the darker grains a bit and add more fruit. Maybe .5lb brown and 7oz chocolate?

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Old 07-01-2008, 06:23 AM   #14
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I've made both a cherry and a raspberry porter, and made the mistake you suggest on the cherry. The sugar in the fruit will ferment leaving tartness. Your specialty grains will balance nicely if you leave them. Don't decrease your "porterness". I've never used blueberries, but 3-4 Lbs won't get you what you want, 10 lbs may be a little excessive, but you want blueberry flavor, right? I say go for it.

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Old 07-01-2008, 07:02 AM   #15
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+1 on not leaving out the specialty grains. These are what makes your porter a porter.

Go for it. If it turns out well, add it to the recipe database so we can all enjoy it

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Old 07-02-2008, 01:01 AM   #16
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thanks guys. i will keep it as it is (with maybe some more berries) and keep you posted on how it goes.

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Old 11-12-2012, 04:45 PM   #17
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So how did the blueberry porter turn out? I'm very interested as I'm about to embark on a similar recipe.

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