Blueberry Summer Ale
Yeast Name: Safale
Product ID: US-05
Alcohol Tolerance: Medium
Temperature Range: 59–75°F
Amount: 12 gr
7.00 pounds American Pale Malt (2-Row)
71.8% of grist
2.00 pounds American Vienna Malt
20.5% of grist
0.25 pounds Honey Malt
2.6% of grist
0.25 pounds Crystal Malt 40L
2.6% of grist
0.25 pounds American Wheat Malt
2.6% of grist
9.75 pounds Total Grain Weight
Target Final Boil Volume: 5.5 gallons
Evaporation Rate: 1.5 gallons per hour
Boil Time: 60 minutes
Runoff Volume Needed: 7.2 gallons 5.5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount: 9.8 pounds
Grain Absorbtion: 2.1 gallons
Total Water Needed: 10.3 gallons 7.2 gallons (runoff) + 2.1 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed: 3.2 gallons based on 1.33 quarts per pound of grain
Sparge Water Needed: 7.1 gallons, 10.3 gallons (total water) – 3.2 gallons (mash water)
5.0 LB of fresh picked, frozen blueberries for secondary fermentation.
1 tsp Irish Moss @ 10 minutes
1.00 ounces Centennial 8.6% Leaf @ FWH
0.50 ounces Sorachi Ace 11.1% Leaf @ 30 minutes
0.25 ounces Sorachi Ace 11.1% Leaf @ 15 minutes
0.25 ounces Sorachi Ace 11.1% Leaf @ 0 minutes
Mash at 155°F for 60 minutes.
Batch sparge method used, single sparge on this batch.
2 gallons of mashout water was 212°F.
Sparge water temp was 170°F
actual OG was 1.056
FG pre-blueberry addition 1.012
FG post blueberry addition 1.012
I washed 5 lbs of fresh picked blueberries and froze them in an unsealed vacuum bag, after freezing they were vacuumed and stored until needed, thawing while under vacuum crushed the berries nicely, dumped into secondary fermenter and racked beer onto them. mild fermentation picked up for 3 days, on day 5, I crash cooled for 3 more days and kegged, I let this one carb up and age for about a month before serving.
This beer was very well recieved at the local homebrew club meeting. In the Sleepy Dog Homebrew comp it recieved a BJCB score of 32/50 due mostly to being entered mistakenly as an American ale base instead of a light hybred. (dont fill out your entry forms while a few sheets gone I guess) The judges comments indicated it would have scored higher if it had a better base catagory listed.
The blueberry flavor is quite subdued, noted mainly in the aroma, the honey malt pairs nicely with the lemon flavors from the Sorachi Ace hops, and there is a slight peachy note from the S-05 due to the low fermentation temp. Overall this is a nice, well balanced, refreshing summer ale. enjoyed by several people who have an aversion to fruit beers since the blueberries are so mellow.
This sounds delicious. I might have to try this for my first fruit beer.
It is pretty fantastic, I am making 5 gallons of this for a good friend as a gift, I may bump it up to 10 gallons so I can enjoy some too.
IM going to do this as my second brew, and first by myself. Pretty excited! it sounds good! I ve got a question about the blueberries. When you add the blueberries to the secondary, do you want them completely mashed up? or just broken open? also I assume you add the blueberries first to the secondary and then the add the wort? after you do this should I stir the mixture around a little bit? Thanks.!
I smush them a fair bit, but they are still recognizable as blueberries. I put them into the secondary, then rack the beer on top of them, no stirring at all, in fact you want to avoid any splashing when racking onto the blueberries
Ok thanks I appreciate it. Also like I said I am very new to thebrewing process. I coulnd’t find the specific wheat malt and Vienna Malt. I found a crisp light crystal malt, Breiss Wheat malt, Franco Belges Vienna malt, and Granbinus Honey Malt. I honestly have no idea how substitutable these malts are for the ones you used?
also I am a little confused on what FWH means when it comes to the Centennial hops?
I appreciate all the replies, like I said I'm very knew to this and very intrigued haha
First Wort Hopping, I put the hops in the kettle as I am collecting the wort from the mash tun, here is some info on it.
I use Crystal-40 malt, also called Caramel-40 or just C-40 your other grains should be fine
please explain crash cooling
I ferment in a temp controlled fridge, so once fermentation is complete I drop the temp of the carboy from 60 to 34 degrees for a few days to help clear the beer up. if you have room in the fridge I would just put the fermenter in there for a few days, same thing without needing a special fermentation fridge..
FInnaly got around to brewing this! I ordered all of the ingredients not knowing that some of grains needed to be mashed. Well after 6 or so brews this was my first attempt at partial mashing. it went very well and it is quitely bubbling away for 3 days.
My question is how much blueberry flavor came out,taste wise? and how long did it last in the bottle, based on carbonation length?
also how would you describe this beer's style? Pale Ale?
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