Blueberry Wheat recipe crituque/suggestions

[RchanceN]

Hey everyone, this will be my first AG brew :rockin:. I'm using the converted 5gal round cooler method with SS braided hose in the bottom.

Ingredients:
5lbs White wheat (torrified)
4lbs Belgian pilsener
.5lb Carapils
1oz Tettnanger for 60min
.5 oz Saaz for 10min

Yeast: Wyeast German Wheat ACT3333

49oz can of Oregon blueberry puree in secondary for a few days. I'm hoping this will add some blue color and moderate blueberry flavor. If the yeast ferment the flavor out too much I'm thinking I'll add 2-3 oz of blueberry extract at bottling time.

Planning on mashing at 154F for 60 min and batch sparging. Any thoughts?

 

[Oldsock]

You are pushing the diastatic power of the pils. I would have gone with some malted wheat since it has the enzymes to convert itself. Some rice hulls might be a good idea as well, all that huskless grain might make your first sparge a bit painful.

Make sure to give your yeast enough time to ferment out the blueberry sugars before bottling, ~1-2 weeks. The yeast and fruit character should work well together, good luck.

 

[RchanceN]

Thanks Oldsock, so decided to swap the .5lb of carapils for 1lb of 2-row for the enzymatic power and add a pound of rice hulls to help avoid a stuck sparge.

My idea was to give the blueberry puree only a short time in the secondary to help keep more of the blueberry flavor in the beer. Is this a bad idea? Would the extra unfermented sugars from the puree end up being fermented in the bottles and create bottle bombs?

 

[Oldsock]

Exactly, unless you are killing the yeast with chemicals or heat the cells in suspension will keep fermenting the sugars.