ThatVideoKid
Well-Known Member
So my buddy recently had this combination on a cupcake out in Portland, and claimed that is was incredible. He also wants to get into brewing, so I told him that we could work on the concept of a blueberry basil blonde(or maybe wheat) while I show him the ropes of brewing.
We plan to make several one gallon batches through the fall and winter to perfect it for next summer...that is if this combination can work in beer.
Here's what I'm looking at (starting extract to test).
Recipe Type: Extract w/ grains
Yeast: Nottingham
Batch Size (Gallons): 1.5
Original Gravity: 1.051
Final Gravity: 1.012
IBU: 12
Boiling Time (Minutes): 60
1.75 lb - Extra Light DME
0.25 lb - Briess Crystal 10L
0.25 oz - Centennial - 10 min 12.20 IBU
Ferment until activity slows then rack onto 2 lbs blueberry puree
I'm not sure whether to add the basil to the boil or to "dry basil" it with the blueberries, or both. Any suggestions are welcome! I will be updating this as we finalize a recipe and modify it over the fall/winter.
We plan to make several one gallon batches through the fall and winter to perfect it for next summer...that is if this combination can work in beer.
Here's what I'm looking at (starting extract to test).
Recipe Type: Extract w/ grains
Yeast: Nottingham
Batch Size (Gallons): 1.5
Original Gravity: 1.051
Final Gravity: 1.012
IBU: 12
Boiling Time (Minutes): 60
1.75 lb - Extra Light DME
0.25 lb - Briess Crystal 10L
0.25 oz - Centennial - 10 min 12.20 IBU
Ferment until activity slows then rack onto 2 lbs blueberry puree
I'm not sure whether to add the basil to the boil or to "dry basil" it with the blueberries, or both. Any suggestions are welcome! I will be updating this as we finalize a recipe and modify it over the fall/winter.
