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Old 05-14-2010, 07:05 PM   #1
gannawdm
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I plan on brewing a blueberry belgian wit. In a lot of the posts I've seen, many attempts at a blueberry beer result in a beer with little or no blueberry character.

Has anybody successfully achieved blueberry flavor using actual blueberries (not extract)? If so, please share your methods.

 
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Old 05-14-2010, 07:17 PM   #2
Revvy
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The people I know who have been most successful have used Oregon Purees, either the more expensive stuff sold at homebrew stores OR the ones much cheaper at the grocery store in the pie aisle.



The difference between the two types is slight, but they both are 100% natural with no preservatives.

Some good info here;

http://www.leeners.com/beer-recipes-fruit.html
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Old 05-14-2010, 07:25 PM   #3
brrman
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I brew a blueberry porter a couple times a year. Actual frozen blueberries (from the store - not picked by me and then frozen), smashed as they thaw in the bag. Add to secondary and rack right on top of it. I do not pasteurize the berries at all.

And yes i get a decent flavor with a reddish tinge to the head. I think i use 6 lbs / 5 gallons. Ended up being fairly expensive, but my wife and I love it.
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Old 05-14-2010, 07:28 PM   #4
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Quote:
Originally Posted by brrman View Post
I brew a blueberry porter a couple times a year.
I believe he's asking for advice here. So you prolly are the best one to give it to him.
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Old 05-14-2010, 07:30 PM   #5
brrman
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lol - yeah I was on the phone when I 1-hand typed that first post...
I had to come back and elaborate.
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Old 05-14-2010, 07:31 PM   #6
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Quote:
Originally Posted by brrman View Post
lol - yeah I was on the phone when I 1-hand typed that first post...
I had to come back and elaborate.
HAHAHA!!!!!

I actually thought maybe you gave the short answer and were writing up somethign more elaborate in another post.
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Old 05-14-2010, 07:33 PM   #7
DavidSteel
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I brewed a blueberry oatmeal stout? Pretty good, I used real blueberries. I forgot the ratio I used but I only have a 6-pack left that I'm aging for a year lol.
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Old 05-14-2010, 08:09 PM   #8
gannawdm
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Details please. How did you process them (puree, crush, etc.)? Primary or secondary? How long? Any other considerations for obtaining that blueberry character?

 
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Old 05-14-2010, 08:23 PM   #9
DavidSteel
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Well, I smashed them and then I strained the mash with a metal strainer to collect only the juice and leave the skins behind. I racked my oatmeal stout to the secondary and just added the juice to it for a week. I actually bottled the 3 gallons of my oatmeal stout and racked the other 2 gallons to 1-gallon glass carboys with blueberry juice. I left it for about 7-10 days because the blueberry added some extra sugars to the beer. I looked at my old notes and I ended up using 3lbs of blueberries for 2 gallons (or 1.5lbs per gallon). The taste definitely came out, but I may suggest only using 1lb for gallon if you only wanted a light blueberry taste. For a wit, I'd probably stick to 1-1.25lbs per gallon.

From an old post/notes when I made it:
"It's been a while and I ended up using 3lbs of frozen blueberries and smashing them into a pulp (literally). Put the mashed blueberry pulp-juice into two 1-gallon secondaries evenly and racked on top of them."
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Old 05-14-2010, 08:28 PM   #10
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Quote:
Originally Posted by DavidSteel View Post
Well, I smashed them and then I strained the mash with a metal strainer to collect only the juice and leave the skins behind. I racked my oatmeal stout to the secondary and just added the juice to it for a week. I actually bottled the 3 gallons of my oatmeal stout and racked the other 2 gallons to 1-gallon glass carboys with blueberry juice. I left it for about 7-10 days because the blueberry added some extra sugars to the beer. I looked at my old notes and I ended up using 3lbs of blueberries for 2 gallons (or 1.5lbs per gallon). The taste definitely came out, but I may suggest only using 1lb for gallon if you only wanted a light blueberry taste. For a wit, I'd probably stick to 1-1.25lbs per gallon.

From an old post/notes when I made it:
"It's been a while and I ended up using 3lbs of frozen blueberries and smashing them into a pulp (literally). Put the mashed blueberry pulp-juice into two 1-gallon secondaries evenly and racked on top of them."
So would you suggest racking a second time to more blueberry juice for optimal blueberry character? Sorry to somewhat highjack this thread but I'm literally going to be doing the same exact thing as the OP.

 
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