Bob's BlueBeery Ale
Source: Bob Taylor
Recipe added: 03/02/00
This is by far one of my best beers! It disappeared in all of about 4 days (I have a LOT of friends!). It turned out brown with a reddish hue. Full-bodied flavor with nutty malt characteristics, as well as the sharp flavor associated with wheat. Very little blueberry flavor, though. =( The blueberry aroma was pretty faint, but definitely noticeable, and well complimented by the even fainter banana and clove aromas produced by the Bavarian yeasties. Next time I think I'll add a lb or two of pasteurized blueberry puree to the secondary.
Recipe type: Partial Mash
Batch Size: 5 Gallons
Starting Gravity: 1.062
Finishing Gravity: 1.010
Time in Boil: 60 min
Primary Fermentation: 5 days
Secondary Fermentation: 10 days
Additional Fermentation: 14 days
- 6.6 lbs Munton's Wheat Beer Extract (60/40 blend)
- 1 oz Hallertauer hops (bittering)
- 1 oz Tettnanger hops (bittering)
- 4 lbs frozen store-bought blueberries
- 1 Tsp Irish Moss
- 1 smack-pack WYeast Bavarian Wheate Ale Yeast (#3638)
- 3/4 c Corn Sugar (priming)
Combine extract and hops with 3 gallons of water and boil for 60 minutes. Thaw blueberries and puree in a food processor or a blender (I used my blender) and add during the final 15 minutes of the boil, along with the Irish Moss. Whirlpool, cool, transfer to primary, and top up to 5.5 gallons. Pitch yeast at 75 degrees. Primary ferment at 70 degrees until 2 days after the kraeusen dies down. Rack to secondary and condition for 3 to 4 weeks at 65 degrees. Bottle using 3/4 cup corn sugar. Age for at least a week.
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