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Old 08-17-2014, 05:41 PM   #1
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Default Dark Blueberry Wheat

Recipe Type: Partial Mash
Yeast: Kolsch
Batch Size (Gallons): 2.5
Original Gravity: 1.050
Final Gravity: 1.014
IBU: 20
Boiling Time (Minutes): 60
Color: 14
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Aroma is blueberry. Flavor is rich & fruity, but not overbearing on either note.

I wanted a darker, malty wheat beer as the backbone to the blueberry. This was a hit at a house party. I saw fewer miller lites and raspberry bud lights after I started pouring these.

This is also a partial mash recipe. I like using wheat extract for wheat heavy beers. I also like mashing specialty grains/adjuncts, to get all the sugar I can and to keep the starches out of the fermenter.

Grain Bill
74% Wheat DME (one 3 lb. bag)
20% 2-row (13 oz)
3% Aromatic (2 oz)
3% Special B (2 oz)

Hop Bill
12.5 g Ahtanum @ 45 Minutes (Boil) (5 g/Gal)
5.0 g Ahtanum @ flameout (2 g/Gal)
5.0 g Delta @ flameout (2 g/Gal)

1 lb/gallon fresh blueberries (frozen then mashed)
5 ml/gallon blueberry extract

Untreated RO. Don't use tap water.

I've been using a hydroflask to minimash the grains for these low weight grain bills, using enough base grain to supplement the extract and enough to provide enzymes to convert any available starches from the adjuncts. I'll double crush and put the grain in a one gallon paint strainer bag. It's super easy and it holds the temp well. Mash temp isn't super critical since this is all just supplementing the extract. I target 150°F.

I used Kolsch on this one. I can see using a clean ale yeast as well. I think the Kolsch does add some sweetness to a plain wheat ale, but this has sweet malts in the recipe and a faster and better flocculating yeast sounds fine in my book (and you'll get a clearer beer).

For the Kolsch, i'll hold it at 60°F for a week, then ramp it to 68°F over the next week.

I'll purge the secondary with co2 before placing the blueberries and racking the beer into the berries. Give it a gentle stir, then cap and let it sit at basement temp (high sixties) for two weeks. I add the blueberry extract straight to the keg. Using both the fruit and extract creates a rich complexity to the fruit flavor.
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