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**Calitexcomin** · 07-04-2009, 05:27 AM

Recipe Type: All Grain
Yeast: WLP013 London Ale
Yeast Starter: 1000 ml starter
Batch Size (Gallons): 5
Original Gravity: 1.060
Final Gravity: 1.012
IBU: 29
Boiling Time (Minutes): 60
Color: 36 SRM
Primary Fermentation (# of Days & Temp): 7 days, 68F
Secondary Fermentation (# of Days & Temp): 10 days, 68F
Tasting Notes: Chocolaty, coffee-like, lightly toasted blueberry porter.

I made this a couple of months ago for a competition - surprised to win gold in the fruit beer category. Don't usually go for fruit beers, but this is a beer first with fruit accents. Lots of compliments - though I'd share it. It's a porter base with blueberry to accent it.

For 5 gallons:

8.40 lb Pale Malt (2 Row UK)
0.80 lb Crystal Malt 40L
0.80 lb Chocolate Malt 450L
0.20 lb Rauchmalt (smoked malt)
0.20 lb Brown Malt
1.40 oz Fuggles (4.70% AA) 60 minutes
0.40 oz Fuggles (5.20% AA) 10 minutes
6.00 lb Blueberry Puree (Oregon)
1 pkg London Ale Yeast (WLP013) using 1000 ml starter

Mash at 152 for 45 minutes, batch sparge
Boil for 60 minutes
Primary: 7 days at 68F
Secondary: 10 days at 68F
Add blueberry puree during secondary fermentation
Keg to 2.4 volumes

It produced chocolate, coffee, lightly toasted notes with a very faint hop flavoring right after tapping the keg. The hop flavor faded quickly - might try bumping the hops up a touch. The blueberry accents, not dominates the flavor. If you try it, let me know how it works out.

greencoat · 03-24-2010, 07:53 AM

I think I'm going to brew this up for SWMBO in a couple of batches. Nice looking recipe!

**Calitexcomin** · 03-25-2010, 03:31 AM

Let me know how it works out. Won a gold medal with this recipe in the fruit beer category at a local competition.

socmat23 · 10-21-2011, 03:08 AM

old post, but does anyone know if these purees are just pureed fruit or do they have anything added, like sugar? i live in maine and can get my hands on plently of berries.

**Calitexcomin** · 10-23-2011, 03:59 AM

I believe they are berries only...no sugar. They are pasturized, rendering them bacteria free. I would definitely wait to add until the secondary fermentation so that the alcohol can protect the brew from micro organisms.

slawre5 · 04-26-2012, 07:41 PM

You wouldn't happen to have a picture would you?

**Calitexcomin** · 05-20-2012, 06:52 AM

I'm assuming you're asking for a picture of the puree... It's worth the $$ to know it's safe and won't give any unexpected contributions to the finished product. It added a layer of depth and complexity to the beer - not sweet, but flavor and slight aroma.

**Calitexcomin** · 05-20-2012, 06:54 AM

Sorry - the picture isn't posting for some reason.

Maybe this time.

JohnnyGHBC · 08-07-2012, 02:59 AM

Looking for a little help here!!!!

I am very interested in making a blueberry porter or a blueberry blonde ale. I would prefer the porter but I have no objection to the blonde ale, I just think the porter would be way more interesting. I've read several forums and I can't seem to get a consensus on what I should do. I need the blueberry for specific brew, but I don't want it to taste like blueberry muffins, I don't want it to be too sweet. Just enough of the blueberry flavor to add that little something extra. Enough to notice, but not so much where it tastes like kool-aid.

Has anyone actually tried this recipe? How was it? I realize that it won a gold medal, but in the fruit beer category. Again, I don't want fruity, just a blueberry accent.

Any help or suggestions would be great!!!

**Calitexcomin** · 08-13-2012, 05:42 AM

The base of this beer is a porter, which is the dominant character. The blueberry is only an accent, which could be turned up or down depending on the desired flavor. As written, the blueberry was a complimentary flavor in the background. It was entered in the fruit beer category because once fruit's added, that's where it goes (unless it's part of the style like framboise or kriek). When using real blueberries it allows the true "blueberry" flavor to come through rather than sweetening it with an artificial. In the end, I thought it tasted like a chocolaty/roasty/nutty beer with blueberry hints; it wasn't overly heavy yet filling. Another option is to make the base recipe and try a few smaller secondary fermentation batches with differing amounts of blueberry and different types of blueberry to find what you like. Good luck and have fun experimenting.