So, My sister is getting married and She had said that her fiance loves blueberry beer. So, I made them a blueberry beer for their reception. They are tasting it this weekend to make sure it works for them (it tastes like blueberry pie, so good) and this is when I will reveal the label my wife made and name.
opinions? I have time to change it. I'll be printing it out on magnetic paper and attaching it to my portable "Classy" jockey box.
Something borrowed Something Blueberry summer ale
Recipe Type: All Grain
Yeast: Wyeast - Witbread, US-05
Yeast Starter: no, Washed yeast
Batch Size (Gallons): 5
Primary Fermentation (# of Days & Temp): 7 days @ 60°F
Secondary Fermentation (# of Days & Temp): 6 days on fruit, repitched US-05 starting @ 60°F and raising to 80°F This was to introduce some "Peachy/fruity" notes from the yeast
Tertiary fermentation (# of days & temp) 2 weeks @ 60°F
Grains:
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
Miscellaneous Ingredients:
6.0 LB of frozen blueberries for secondary fermentation.
Hops:
1.00 ounce northern brewer 60 min
1.00 ounce fuggle flameout
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
Add 2 oz of blueberry extract at kegging for aroma.
Look at that color!
opinions? I have time to change it. I'll be printing it out on magnetic paper and attaching it to my portable "Classy" jockey box.
Something borrowed Something Blueberry summer ale
Recipe Type: All Grain
Yeast: Wyeast - Witbread, US-05
Yeast Starter: no, Washed yeast
Batch Size (Gallons): 5
Primary Fermentation (# of Days & Temp): 7 days @ 60°F
Secondary Fermentation (# of Days & Temp): 6 days on fruit, repitched US-05 starting @ 60°F and raising to 80°F This was to introduce some "Peachy/fruity" notes from the yeast
Tertiary fermentation (# of days & temp) 2 weeks @ 60°F
Grains:
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
Miscellaneous Ingredients:
6.0 LB of frozen blueberries for secondary fermentation.
Hops:
1.00 ounce northern brewer 60 min
1.00 ounce fuggle flameout
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
Add 2 oz of blueberry extract at kegging for aroma.
Look at that color!
