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Old 07-13-2011, 05:59 PM   #1
Xalwine
 
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Feb 2011
Derry, PA
Posts: 258
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Recipe Type: All Grain   
Yeast: Wyeast - Witbread   
Additional Yeast or Yeast Starter: us-05 yeast slurry   
Batch Size (Gallons): 5   
Original Gravity: 1.053   
Final Gravity: 1.014   
IBU: 24   
Boiling Time (Minutes): 90   
Color: 14 (red)   
Primary Fermentation (# of Days & Temp): 7   
Additional Fermentation: Fridge 1 month waiting for keg   
Secondary Fermentation (# of Days & Temp): 5   
Tasting Notes: Strong blueberry flavor, Hint of earthiness after swallowing.   

Briess 2-Row Brewer's Malt
7 lbs, 0 oz
Weyermann Vienna
2 lbs, 0 oz
Briess White Wheat
0 lbs, 4 oz
Gambrinus Honey Malt
0 lbs, 4 oz
Crisp Crystal Malt 15L
0 lbs, 4 oz
Northern Brewer Pellets
1 oz @ 30 mins
Fuggles Pellets, UK
1 oz @ 1 mins
Blueberry Flavoring
2 oz (at kegging)
Wyeast Labs Whitbread Ale
1 ea


Mash @ 153F for 60 minutes.
2 gallons of mashout @212F.
Sparge water @ 170F

actual OG was 1.053
FG before blueberries 1.014
FG post blueberries 1.014

6# of frozen blueberries in secondary, and repitch with s-05 slurry from a prior batch. Let this secondary ferment cool to pull some of the peachy esters from the s-05.

As opposed to many commercial beers, the blueberry flavor is up front and lingers, a noticeable sweetness lingers as the base earthy flavor cleans up the palette.

This was made for my sisters wedding, I only had 2 weeks in the keg so there was a little bit of carb bite. but not noticeable unless you knew what you were looking for.
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Old 08-08-2011, 06:02 PM   #2
Xalwine
 
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Feb 2011
Derry, PA
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I also let it sit in a bright tank for 4 weeks. I didn't have a keg to rack it into. So once I picked up some from keggle brewing and Craig's list, I cleans those and racked into that.
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Old 08-08-2011, 06:34 PM   #3
head
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Jul 2009
Colorado
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Nice!! My SWMBO has been asking for something like this. Thank you very much!

 
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Old 08-08-2011, 07:28 PM   #4
Xalwine
 
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Feb 2011
Derry, PA
Posts: 258
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Please add your tasting notes after you make it. I sat it on gas for 2 weeks at 20 psi. A little more carbonation to suit the fruitiness.
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Old 08-11-2011, 07:45 PM   #5
Miket1099
 
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May 2011
Huntington beach, California
Posts: 64

Hey i really like the recipe and plan on doing my first all grain batch an would like to do this one i had a few questions about some stuff i didn't understand due to my lack of knowledge.

The blueberry flavoring is that a liquid extract you can but from a brew store or is it just blueberries.

Also I didn't understand the part about the 6# of frozen blueberries and re pitch the s-05 what does that mean. And sorry I'd this is a stupid question I'm still very new to brewing

 
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Old 08-11-2011, 08:00 PM   #6
Xalwine
 
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Feb 2011
Derry, PA
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the blueberry flavoring is an extract from my LHBS. i added 6#(pounds) of frozen blueberries in secondary. after it warmed up, I added s-05 yeast. adds a different flavor when fermented cooler. any other questions just ask!
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Old 08-11-2011, 08:52 PM   #7
NTOLERANCE
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Jan 2008
Made Milwaukee Famous
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Mid 60 degree fermentation temps?
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Old 08-11-2011, 09:05 PM   #8
Xalwine
 
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Feb 2011
Derry, PA
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for secondary yes. 60-65 is the range i went for. Primary was around 70+-
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Old 02-08-2013, 12:06 AM   #9
chappyman7
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Mar 2012
Vancouver, WA
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What was the final color on this recipe? My grandma recently passed and I want to brew a blueberry something for her because she loved fruity wheat beers and her favorite color was purple. Sounds kinda odd, I know, but I just want to do it.
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In primary: Lemon Lime Hef, Double Jack IIPA clone

Seconday: Cascade Pale ale, EdWort's Apfelwein

Tap 1: I-Bre-A(Wheat IPA inspired by my girlfriend)
Tap 2: Hef Off!
Tap 3: EdWort's Apfelwein
Tap 4: empty *gasp

 
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