* 7 pounds, Lager Malt
* 7 pounds, crushed raspberries
* 3 pounds, Wheat Flakes
* 1 ounce, 2 year old Cluster hops that had been baked for 20

Primary Ferment: 2 weeks
Procedure:
We did a beta glucan rest at 120 degrees for 30 mins, a protein rest at 130 degrees for 30 mins, and a saccrafication rest at 155 for 1 hour. Be extra careful with the sparge because it has the potential to be very slow (although we managed to whip right through in 45 mins.). We boiled the wort for 2 hours, leaving the hops in for the entire boil. Cooled with an immersion chiller to 42 degrees and strained into a carboy. After 8 hours we racked the wort off of the trub and pitched the yeast. We left it in primary for 2 weeks and then racked it into a carboy and added the raspberries.

* 6 pounds, 2 Row English Pale Malt
* 4 pounds, Malted Wheat
* Gypsum (for adjusting PH)
* Irish Moss (Clarity)
* 10–1/2 pounds, Cherries
* 1 pound, Honey
* 1 ounce, Saaz Hops – Boiling
* 1/4 ounce, Saaz Hops – Finishing
* yeast

OG: 1.040
Procedure:
I mashed using 10 quarts at 140 F strike heat for a protein rest at 130 F. Then added an additional 5 quarts at 200 F to bring to a starch conversion at 150 F raised to 158 F, with a mash-out at 168 F. Sparged with 5 gallons of water at 168 F recovering over 7 gallons. Boiled for two hours. Chilled down to about 70 F, pitched yeast.

I think lots of aroma volatiles got lost with all the outgassing in the primary; I think next time I may wait to add the berries to the secondary. I may also skip the roasted barley, and use only 1/2 pound of 40L crystal so the blue from the berries is more obvious.

The next batch is going to be a cherry wheat, with lots of tart baking cherries in the secondary and a looong maceration. Yum!
Ingredients:

* 6–1/2 pounds, pale malt
* 1/2 pound, wheat malt
* 3/4 pound, crystal malt (80L)

OG: 1.046 (5–1/2 gallons) FG: 1.010
Procedure:
Mash in 2 gallons at 130F, protein rest 30 minutes at 125F, add 1.25 gallons, mash 30 min at 150F, raise temp to 158F until converted (15 minutes), mash out 10 minutes at 170F. Sparge with 4 gallons to yield 5- -1/2 gallons at 1.046. Add Fuggles and 3/4 ounce of Goldings after 20 minutes of boil, boil 60 minutes, add last 1/4 ounce of Goldings and boil 15 minutes more. Rinse blueberries in a dilute sulfite solution (after weeding out the fuzzy ones), puree, and add to primary along with yeast.

The finished beer was quite striking in appearance — purple color and purple head. (The head color was kinda cool.) The hopping was relatively light — I would definately use a low-alpha hop for bittering. The flavor hop (I used a half ounce of Cascade for 30) could probably be eliminated. It was yummy, but I don’t think it ages well.
Ingredients:

* 9 pounds English Pale 2-row
* 1.5 oz Cascade hops for 60 minutes
* 0.5 oz Cascade hops for 30 minutes
* 1.0 oz Kent Goldings hops for 1 minute
* 1 tsp. gypsum added to mash
* 2 tsp. Irish Moss added 30 minutes prior to end of boil
* 10 pounds fresh blueberries
* Wyeast American Ale yeast — no starter

OG: 1.060 FG: 1.007
Procedure:
Mashed in single infusion. Starch conversion around 156F for 60 minutes. Mash out at 168F for five. Sparge water @ 170F. Exact amount of sparge water unknown; I simply sparger until desired yield was reached.

The blueberries were crushed prior to adding to wort. They were added to wort after the end of boil, when temperature of wort was lower than 180F. The blueberries were allowed to sit in hot wort for 15 minutes. The wort was then chilled with an immersion chiller. Then, the whole shebang (fruit, hops, and all) were poured into a plastic fermenter for primary fermentation. Primary done for seven days, following which the beer was racked off of the gunk into glass. I think I left it in the glass for two days; fermentation was pretty much complete. Oh — a tsp. of polyclar added 24 hours prior to bottling.

Malts can be U.S. or continental, including a fraction of wheat malt if desired. Hopping should be continental noble hops. The yeast is the tricky part, as to my knowledge there is no available Kolsch yeast. The Goose Island Brewery in Chicago brews a Kolsch using a Kolsch yeast from Germany. The Free State Brewery in Lawrence, Kansas, brews a Kolsch using Wyeast “European” ale. This yeast is suggested by Fred Eckhardt. I’ve used the yeast from time to time and think it’s a great yeast, so use this in preference to any generic ale yeast.
Ingredients:

* 6 pounds, U.S. 2–row malt
* 1 pound, Vienna malt
* 1 pound, wheat malt
* 1/4 pound, light crystal malt (10 L.)
* 1 ounce, Hallertauer (2.9% alpha) (60 minute boil)
* 1 ounce, Hallertauer (30 minute boil)
* 1/4 ounce, Tettnanger (3.8% alpha) (15 minute boil)
* 1/4 ounce, Tettnanger (2 minute boil)
* Wyeast European ale yeast

Procedure:
I’m assuming 80% extraction efficiency. The hop schedule broadly follows the German method, and you can substitute Perle or Spalt, and mix and match however you want.

Following Fred Eckhardt’s description of Widmer’s mash sequence, mash in at 122 degrees F and hold for 30 to 45 minutes, and then raise to 158 degrees F for starch conversion. Following conversion, raise to 170 degrees F for mash out and hold for 10 minutes.

Primary fermentation should be done in the mid-60s. This beer benefits from cold-conditioning, so rack to secondary and “lager” at 40 degrees for a couple weeks.

* 12# German Pils malt
* 3# Belgian Munich malt
* 12 oz British Chocolate malt
* 2# British Medium Crystal malt
* 1 oz Eroica (60 min)
* 2 oz Northern Brewer (60 min)
* 1 oz. Kent Goldings (30 min)
* 1/2 oz Kent Goldings (20 min)
* 1/2 oz. Kent Goldings (finish)
* Irish Moss at 15 min
* Wyeast Irish Ale Yeast (recultured)
* Dry Champagne Yeast (secondary)

Procedure:
The amount of grain here maxed out my bucket tun sparger. The alcohol here is only about 9%, but then I sparged only enough water to accumulate about 6 gallons for the boil. Sparging for an 8 or 9 gallons and then reducing to around 6 gallons when adding the hops should add a boost to the alcohol content. Also, the Irish ale yeast brought the fermentation down to the final gravity. The champagne yeast brought no further fermentation and could be eliminated. Brewed as a single decoct. Strike temp of 144. Main mash at 154.

* 5.00 lb. Flaked Maize
* 17.00 lb. Pale Ale
* 1.25 oz. Chinook 13.9% 60 min
* 2.25 oz. N. Brewer 7.9% 30 min
* 1.00 oz. Tettnanger 6.2% 15 min
* Bavarian lager yeast

Procedure:
Mash schedule = 95 for 15 min., 122 for 30 min., 138 for 15 min., 154 for 45 min., mash out for 15 min. at 164.

* 5 pounds, lager malt
* 1 pound, flaked maize
* 1/2 pound, rice syrup/solids
* 1 ounce, Hallertauer leaf (alpha 4.0) (1 hour boil)
* 1 ounce, Saaz leaf (alpha 3.0) (1 hour boil)
* 1/4 ounce, Tettnanger leaf (alpha 4.0) (5 minute boil, 10

OG: 1.038 FG: 1.008
Procedure:
Mash schedule: 30 min – Protein Rest @132F, 90 min – Slowly raise temp to 155F, 15 min – @155F, 15 min – Mash-out @170.

Bring mash liquid to a boil, add bittering hops (no hop bag for this one), boil 1hr. Add finishing hops, boil 5 minutes, steep 10 minutes, pour into primary, cool to 75F, and pitch yeast starter.

* 5 lbs cracked corn, sold as bird food
* 8 lbs light barley malt
* 1/2 lb Crystal (40L.)
* yeast from the bottom of a Saisson Dupont bottle
* 4 oz whole Hallertau

Procedure:
Mash corn at 110, for an hour, then 140 for another hour. Stir lots, since its sticky.

Mash malted barley as usual at 110, 148, 140, 160. I used a separate pot for the 110 1/2 hour protein rest, and then just tossed into the corn grits.

Mash water was around 26-30 quarts. Sparge to about 6 gallons after at least 3 hours in the 140-160 range.

Hops to taste, depending on what you’re making. The yeast from the bottom of a Saisson Dupont bottle really does well with the corn content, but make sure you like that kind of beer first. 4 oz whole Hallertau for 7 gallons of wort sounds about right, but hey, adjust to your tastes.

Ingredients:
0.25 lb. chocolate malt
0.25 lb. black patent malt
0.5 lb. crystal malt, 60° Lovibond
5 lbs. unhopped dark dry malt extract
0.5 oz. Challenger hop plugs (4% alpha acid), for 60 min.
0.5 oz. Fuggle hop plugs (2.5% alpha acid), for 30 min.
0.5 oz. Mt. Hood hop plugs (2% alpha acid), for 10 min.
10 to 14 g. dry ale yeast or Wyeast 1742 (Swedish ale yeast)
4 lbs. whole fresh or frozen blueberries
2/3 cup dark dry malt for priming

Instructions:
In 2.5 gals. cold water, steep chocolate, black patent, and crystal malts. Heat water slowly, remove grains near 160° F, and sparge with a quart of hot tap water. Add to kettle the unhopped dark dry malt extract. Stir carefully and bring to a boil. Add Challenger hops and boil 30 minutes. Add Fuggle hops and boil 20 minutes more. Add Mt. Hood hops and boil 10 minutes more. Cool and top off to 5.25 gals. with pre-boiled, chilled water. At 70° F, pitch yeast. Ferment six to 10 days at about 65° F. Rack into secondary on blueberries. Condition at about 55° to 60° F for six to 10 days, then rerack into a third vessel to clarify for four to six days. Prime with dark dry malt, bottle, and age three weeks at 50° F.

All-grain brewers:

Mash 6 lbs. two-row pale malt, 0.5 lb. wheat malt, 0.5 lb. Munich malt, and 0.5 lb. brown malt in 12 qts.water at 149° F for two hours. Steep specialty grains from the regular recipe in runnings and sparge with an additional 15 qts. at 168° F. Continue with boil as above.

Yeast:

I really like this new Wyeast strain, 1742, for porters. It’s clean and neutral, yet it seems to reinforce the dark malts without making them seem harsh. There’s virtually no diacetyl and no other noticeable esters are produced. If you can’t find it, the old standbys such as Wyeast 1968 or 1028 will do; if you can’t use a liquid yeast culture, try using Coopers dry yeast.

Fruit:

Obviously, this brew is a seasonal one for me. Those of you not within fresh blueberry territory will have to make do with frozen or (shudder) canned blueberries. Four pounds of our local berries (the size of chick peas, roughly) give a noticeable blueberry flavor and aroma, even in a porter. I know of a Maine brewer who has used my recipe and only needed three pounds of the famous wild Maine berries (smaller than elderberries but oh so sweet and flavorful) to achieve the same degree of “blue.” If you do get fresh berries, my advice is to freeze them in bags for the length of the primary fermentation and then microwave them to thaw and partially sanitize them. The skins will break open and the juice will flow. Blueberry aroma will dissipate quickly if the berries are in the active fermentation, so you will always get a more aromatic brew by putting them into the secondary fermenter. Blueberry essences and blueberry juice concentrate could be used in a pinch, but they’re not the same.

Note: This recipe was submitted anonymously to Cryptobrewology. A visitor found that this recipe is actually part of the BYO.com recipe collection. You can find the recipe on their website to. My appologize to BYO, this recipe was not intentionally swiped from their site.