Last Updated on Sunday, 4 April 2010 06:32 Written by admin Friday, 24 October 2008 12:27

Beer Style: fruit beer, blueberry ale
Recipe Type extract
Description:
When I tasted this during the bottling stage there was not much blueberry flavor. More blueberries may be required to give a stronger taste. The beer came out remarkably clear with a nice reddish tint.
Ingredients:

* 7 pounds, British amber extract
* 1-1/2 pounds, crystal malt
* 2 ounces, Northern Brewer hops (boil)
* 1 ounce, Fuggles hops (finish)
* Whitbread ale yeast
* 2 pounds, fresh frozen blueberries

Primary Ferment: 1 week
Procedure:
Steep crystal malt while bringing to boil. Remove grains and add extract and boiling hops. Boil 60 minutes. Add finish hops and let steep 15 minutes. Sparge into ice, mix. Rack to 7-gallon carboy. At peak of fermentation add blueberries. Ferment 1 week and rack to secondary. Prime with corn sugar.
Submitted by: Patrick Stirling

Last Updated on Sunday, 4 April 2010 06:32 Written by admin Friday, 24 October 2008 12:27

Beer Style: fruit beer, blackberry wheat, weizen
Recipe Type extract
Description:
This can be a raspberry weizen by substituting raspberries for the blackberries.

I’ve made the raspberry with three different recipes, I think I like the M & F better for flavored wheats and Ireks better for straight wheats. I’ve also made a dunkel with Ireks, adding two pounds of honey, 120 L crystal and some roasted barley. That started coming into its own after about three months. I’ve only done the blackberry once, and that’s taking a long time to come into its own too; I think I’ll increase the amount of blackberries to maybe 4-5 pounds next time.
Ingredients:

* 6.6 pounds, Ireks wheat or two 3.3 pound cans of M & F wheat
* 1 cup, crystal
* 1 cup, cara-pils
* 1 ounce, Hallertauer or Saaz, 60 minute boil
* 1/2 ounce, Hallertauer or Saaz, dry hop
* 3 pounds, blackberries (or raspberries)
* Wyeast Bavarian Wheat

Procedure:
Same procedure as previous recipe.
Submitted by: Charles S. Tarrio

Last Updated on Sunday, 4 April 2010 06:32 Written by admin Friday, 24 October 2008 12:26

Beer Style: fruit beer, stout, blackberry stout
Recipe Type extract
Description:
This stout reaches prime in 4-6 weeks and rapidly deteriorates from there, acquiring a winey flavor as the residual blackberry sweetness erodes. An amateur judge commented, “Good and black. Good mouth feel. Unbelievable finish—seems to last forever! Fruit? I want the recipe. Nice job.
Ingredients:

* 1 can, Mount Mellick Famous Irish Stout extract
* 3 pounds, M&F dark dry malt extract
* 4 pounds, frozen blackberries
* 1 pound, dark crystal malt
* 1/2 pound, black patent malt
* 1/2 pound, roasted barley
* 1-1/2 ounces, Hallertauer hops
* 1/2 ounce, Fuggles hops
* ale yeast
* corn sugar (priming)

Procedure:
Start grains in brewpot with cool water. Remove when boil commences. Add all malt and Hallertauer hops. Boil 1 hour. Add Fuggles and boil 5 more minutes. Remove from heat. Add thawed blackberries and steep 15 minutes. Cool. Dump whole mess into primary. After a couple rack to secondary, straining out berries.