My girlfriend is brewing her second beer this weekend and wants to combine the hoppiness of a Sierra Nevada Pale Ale and blueberries. She doesn' care for wheat beers, so a blueberry wheat is out. I know there are some good blueberry ales out there, but I've never tried any of them.
Here's what we came up with:
Kelly's Hopped-Up Blueberry Ale
Recipe 2006 by Mark Pannell & Kelly Westphal
OG: 1.053; FG: 1.012; IBU = 59.4%; SRM = 6.4; ABV = 5.4%
5 lbs. Munton's plain extra light DME
0.5 lbs. British crystal malt (30-L)
1 lb. Belgian CaraPils malt, 2-row (5.9-L)
2 oz. Perle [6.0% AAU] (50 mins.)
0.5 oz. Horizon [10.2% AAU] (15 mins.)
0.5 oz. Horizon [10.2% AAU] (5 mins.)
0.5 oz. Cascade [6.0% AAU] (15 mins.)
1 tsp. Irish Moss (15 mins.)
5 lbs. frozen blueberry puree (add to primary fermenter)
White Labs WLP029 German Ale/Kolsch Yeast (from starter)
7 days at 68o-70o F
14 days at 68o-70o F
Total boil: 90 minutes
In a separate, shallow pan, add water to just cover the fruit puree and heat to no more than 175oF for 20 mins., stirring occasionally. Cover and let cool.
Crack the grains and place in muslin grain bag. Add grains to 1.5 gal. water along with ~1 cup of the DME. Bring slowly to 155°F and hold for 30 mins. Remove grains and perform a mini-sparge with .5 gallons of 170oF water. Increase heat to a boil. Add Irish Moss and hops to schedule above.
Cool wort to 70oF - 80oF, top off with ~ 4.5 gallons of water and add fruit puree. Aerate well and pitch yeast . Prime with 1-1/4 cups plain DME.
This will be the first fruit beer for me, as well as her! So, I decided to ramp up the CaraPils to add more non-fermentable sugar to counterbalance any possible dryness that the fruit will add. I'm using Horizon hops since I've read that Sierra Nevada started using Magnums. Horizon is a good substitute for Magnums and I have them on hand.
I'm curious as to if/how much the puree will add to the gravity. Any thoughts?
Any suggestions, warnings, tips, etc., are very welcome. Thanks!