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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Unique combination recipe help desired
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Old 05-18-2014, 04:15 PM   #1
Jpartschjr
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Default Unique combination recipe help desired

I'm trying to make a beer to represent red white and blue...

Was thinking a red ale with a whit or wheat yeast and blueberry flavoring... Doesnt sound amazing but i think done properly these flavors can compliment.

Any thoughts or advice moving into this?


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Old 05-18-2014, 05:49 PM   #2
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You could maybe take a blueberry witbeer recipe and add some debittered black malt or dehusked carafa III until you get it to a red hue. Those malts should get you color without a lot if flavor added

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Old 06-01-2014, 03:49 PM   #3
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Nice!!! Thanks for the recommendation! Going to give it a whirl!!!


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Old 06-01-2014, 04:01 PM   #4
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I would note that "not a lot of flavor" does not mean "no" flavor. If you use too much (more than just a couple %), you're still going to get a roasty character. It won't be anything as pronounced as using black patent or roasted barley, but still noticeable. And even at just a couple percent, a very discerning palate may still pick it up. Now, whether that fits with what you're going for I don't know, but I think a "Blueberry Dunkelweizen" sounds interesting and kind of fits what you're going for (not sure I'm sold on the idea myself, but I'm also not wild about blueberries).

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Old 06-01-2014, 05:34 PM   #5
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Quote:
Originally Posted by Qhrumphf View Post
I would note that "not a lot of flavor" does not mean "no" flavor. If you use too much (more than just a couple %), you're still going to get a roasty character. It won't be anything as pronounced as using black patent or roasted barley, but still noticeable. And even at just a couple percent, a very discerning palate may still pick it up. Now, whether that fits with what you're going for I don't know, but I think a "Blueberry Dunkelweizen" sounds interesting and kind of fits what you're going for (not sure I'm sold on the idea myself, but I'm also not wild about blueberries).
For sure, I'd use as little dark malt as possible to get to a reddish hue to impart as little flavor as possible
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