I brewed a Blonde ale that i added blueberries to, i was going for something along the lines of a Sea Dog Wild Blueberry, but i got something much different. Instead of Whole blueberries, i used wild blueberries which imparted lots of color and tart flavor.
its carbonating as we speak, i a sample while bottling and i tastes and looks a lot like red wine. I dont know if the flavor will change after its done carbonating, but we'll see.
Its not what i was expecting, but it still tastes pretty good for what it is. i was wondering if using Wild blueberries instead or normal ones is what made it like this, or if it has to do with the blueberries being in secondary for a week and a half instead of a week, or both. Who knows how this works?
Also, if anyone is interested in the recipe, here ya go
9.5 lbs. 2-row
1 lbs. Munich
1 lbs. Carapils
.25 lbs. crystal 20
1 oz Hallertau (60 mins)
1 oz Sazz (5 mins)
Roughly 3.5 - 4 lbs frozen, mashed WILD blueberries to secondary for 10 days