Rick's 1994 BlueBeery Ale
blueberry ale, partial mash
Source: Rick Gontarek (email@example.com), HBD
Issue #1477, 7/16/94
This beer has a great blueberry taste!! Last year I made a raspberry ale,
but I lost most of the flavor because I added the berries to the primary.
Adding the bulk of the fruit to the secondary will ensure a berry aroma
and taste! Notice I didn't worry about bugs on the berries (I just
washed the berries, that's all).
If you're not prepared to do a partial grain, you can substitute one can
of light malt extract for the pale malt. I like Alexander's Sun Country
Pale Malt extract because it's one of the lightest I've seen.
Hope you enjoy this! I can't wait until a snowy night in January when
I'll pop one of these and enjoy a taste of Summer!
Ingredients: (for 6 gallons)
- 4 lbs pale malt
- 1/3 pound crystal malt
- 1/2 pound cara-pils malt
- 3 lbs light dried malt extract
- 1 lb honey
- 1 ounce Cascade hops (boil)
- 1/2 ounce Willamette hops (finish)
- 300 ml Yeast starter of Wyeast 1056 Chico Ale
Mash grains in 1.25 gallons of 77C water to bring temp to 69C. Hold at
69C for 1 hour until conversion is complete. Sparge grains with 1.5 gallons
of 77C water. Add dried malt extract, honey, and Cascades to the sweet
wort and boil for 1 hour. Turn off heat, add finishing hops and 1 pound
of frozen (handpicked) blueberries. Steep 15 minutes. Cool to
pitching temp, and bring volume to 6 gallons with water. Pitch yeast.
After 4 days, place 4 1/2 pounds of thawed blueberries into secondary
fermenter and rack beer over them. After seven days, I transferred
the beer to another carboy (a tertiary?), where I let it ferment out
a few more days until the hydrometer reading was steady. Bottle with
1 cup of corn sugar.