Blueberry Wheat - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Extract Brewing > Blueberry Wheat

Reply
 
Thread Tools
Old 07-30-2012, 08:23 PM   #11
thisbuds4u
Recipes 
 
May 2012
Shelby Township, MI
Posts: 3

I was instructed by my home brew store owner that 4 lbs is enough for the standard 2nd fermentation with fruit. He also highly suggusted to not add fruit to the carboy but to ferment the fruit in another bucket setup as what takes place in your 1st stage.

 
Reply With Quote
Old 07-30-2012, 08:36 PM   #12
kblankenship11
 
kblankenship11's Avatar
Recipes 
 
Jun 2012
Posts: 249
Liked 21 Times on 17 Posts


I have a blueberry wheat conditioning right now. I used 4 pounds of blueberries and one pound of raspberries. I'll let everyone know how it ends up once it's done. I did a strawberry blonde a month ago and used 2.8lbs and it was perfect. Blueberries aren't as sweet so I figure 5 pounds will be fine.

I heated them at about 170F for 20 mins to sanitize. I poured them into my glass carboy (pain in the ass) then siphoned my wheat from the plastic primary to the glass. I got some decent action, but the blowoff tube I hooked up ended up not being needed. I would hook up a blowoff for the first 2 days just to be safe (blueberry stains are baddd).
Click image for larger version

Name:	2012-07-18 20.36.54.jpg
Views:	264
Size:	38.6 KB
ID:	70191  

 
Reply With Quote
Old 07-30-2012, 09:31 PM   #13
bleme
 
bleme's Avatar
Recipes 
 
Jan 2012
Visalia, CA
Posts: 2,100
Liked 320 Times on 234 Posts


Quote:
Originally Posted by thisbuds4u
He also highly suggusted to not add fruit to the carboy but to ferment the fruit in another bucket setup as what takes place in your 1st stage.
This solution sounds intriguing but I would want to know a lot more about the process. It sort of reminds me of Clutch by New Belgium. Are you using wine or ale yeast to ferment the fruit in the second container? If wine, do you need to kill that yeast before you mix the two? Or combine and age a bit together?

As a general rule, I take LHBS advice with a grain of salt. For example, my LHBS didn't have blueberry extract so he suggested that instead of putting 3 pounds of blueberries in, I should make my own extract by pouring vodka over my berries and let them sit for a week or two, then just add the flavored vodka at bottling time. Does it make any sense that the flavored vodka would somehow get more flavor out of those berries than adding them directly? Also, there is no fermenting going on there so it seems pretty reasonable that you would be also adding an incalculable amount of sugar at bottling. How is that not a recipe for disaster?

 
Reply With Quote
Old 07-31-2012, 01:23 AM   #14
jefflane510
 
jefflane510's Avatar
Recipes 
 
Jan 2012
East Conway, NH
Posts: 34
Liked 3 Times on 3 Posts


Quote:
Originally Posted by bleme View Post
As a general rule, I take LHBS advice with a grain of salt... Also, there is no fermenting going on there so it seems pretty reasonable that you would be also adding an incalculable amount of sugar at bottling. How is that not a recipe for disaster?
Oh my. That's some bad advice on a couple levels. Maybe a new thread idea? Worst LBHS advice ever?

 
Reply With Quote
Old 07-31-2012, 01:23 AM   #15
branding-iron316
Recipes 
 
Feb 2012
Posts: 48

I plan to use a 6lb can of blueberries from my home brew shop. How long in secondary? I'm thinking a month

 
Reply With Quote
Old 07-31-2012, 05:22 AM   #16
bleme
 
bleme's Avatar
Recipes 
 
Jan 2012
Visalia, CA
Posts: 2,100
Liked 320 Times on 234 Posts


2 weeks secondary should be plenty.

 
Reply With Quote
Old 08-02-2012, 12:34 AM   #17
marshallbeer
 
marshallbeer's Avatar
Recipes 
 
Nov 2011
Nottingham, NH, New Hampshire
Posts: 68
Liked 3 Times on 2 Posts


What would happen if you put the blueberries in during the boil?

 
Reply With Quote
Old 08-02-2012, 01:20 AM   #18
branding-iron316
Recipes 
 
Feb 2012
Posts: 48

Good question thoughts? I am going to put a can of vintners harvest blueberry wine base in to the secondary

 
Reply With Quote
Old 08-02-2012, 04:38 AM   #19
bleme
 
bleme's Avatar
Recipes 
 
Jan 2012
Visalia, CA
Posts: 2,100
Liked 320 Times on 234 Posts


Quote:
Originally Posted by marshallbeer
What would happen if you put the blueberries in during the boil?
First, you would have a cooked berry flavor, which is fine if that is what you are going for, but very different from a fresh berry flavor.

Also, with all the CO2 that is blowing off during an active fermentation, a lot of people report that they loose a little flavor and a lot of aroma. That's the same reason you dry hop after fermentation.

 
Reply With Quote
Old 08-10-2012, 02:54 PM   #20
kblankenship11
 
kblankenship11's Avatar
Recipes 
 
Jun 2012
Posts: 249
Liked 21 Times on 17 Posts


So I tasted my blueberry wheat last night after almost two weeks bottle-conditioning. When I first tasted it before bottling it definitely had a "Flinstones vitamin" aroma to it. I was a little worried I would still get that, but after bottle conditioning I did not.

The aroma was definitely all blueberry, not too strong but you can definitely smell it. After my first taste I was so happy, it tastes awesome! The extra addition of raspberry adds a little bite to the blueberry, which was what I was going for. The color was a little purple because of the red/blue color mix of the fruits. But I'm extremely happy how it turned out. Here are my notes of what I did in case some are curious.

4 lbs of fresh-picked frozen blueberries
1 lb of fresh-picked frozen raspberries
"Pasteurize" for 15 minutes at 170 deg. F, enough water to just cover all the fruit
Poured into the bottom of a 5 gallon glass carboy, let cool for a while
Siphoned my wort from the primary to the secondary
Conditioned for 2.5 weeks in the secondary

I have my recipe here: http://www.brewersfriend.com/homebre.../macbeth-wheat

 
Reply With Quote
Reply
Thread Tools



Forum Jump