Last Updated on Sunday, 4 April 2010 06:32 Written by admin Sunday, 2 November 2008 07:19

Description:
I was trying to make a light fruit ale for the hot days of summer, and this turned out pretty good, special thanks to Karrie & Kieth Simon for all the difficult tasting sessions.

This is a beer you can drink all day, it goes down well and is very easy to make.
Ingredients:

* 3.3Lbs Liquid Light Malt Extract
* 3.3Lbs Liquid Amber Malt Extract
* 3/4 cup priming sugar
* 1.5 oz hallertau hops
* Ale yeast packet
* 4.0 oz L.D. Carlson Blueberry Extract

Procedure:
Boil 1.5 gal cold water, add all malts and .75oz hopps, at last 10 min, add balance of hopps, and at 5 min add blueberry extract.

I piched the yeast at 70 deg. and racked into secondary after 3 – 4 days, and bottled after another 5 days. It is very smooth, and dfoes tast like a grape jolly rancher!

Last Updated on Sunday, 4 April 2010 06:32 Written by admin Sunday, 2 November 2008 07:17

Description:
Blueberry beer is a tradition in our household, we pick the berries, and craft the beer every summer.

Beware, the addition of the fruit will send the gravity into orbit so don’t juke up the malt unless you want a barley blue beer. Fruit will increase the bitter finish so go light on the bittering hops.

Produces a beer with a blue head and hue and a distinctive blueberry flavor. Varies from season to season because of the quality and sweetness of the berries. This is my wife’s favorite brew.
Ingredients:

* 5 1/2 lbs Hugh Baird Pale Malt
* 1/2 lb Crystal Malt
* 1 lb Wheat Malt
* 1/2 lb Corn Sugar
* 4 Cups Blueberries
* 1/2 oz Willamet Hops (boil)
* 1/4 oz Saaz Hops (10 minutes)
* Yeast of your choice, Wyeast 1056 or Coopers Dry is preferred by us

Procedure:
Mash in 9 qts 140 F. water, raise to 152 F and convert for 90 minutes. Mash out 5 minutes at 168 F. Sparge with 5 gal. of 168 F acidified sparge water. Boil 60 min to 90 min or until volume adequately reduced. Mash berries with potato masher in bowl with corn sugar untill a pulpy mess. Add to hot wort when it has cooled to about 180 F and cover and let sit around 20 minutes, then chill as normal (we use an imersion chiller, berry bits could clog a counterflow) and ferment.

Last Updated on Sunday, 4 April 2010 06:32 Written by admin Friday, 24 October 2008 12:33

Beer Style: fruit beer, blackberry ale
Recipe Type extract
Description:
This brew turned out quite well too with a nice blackberry nose complimented by a floral note from the Cascade hop tea added at bottling. Enjoy!
Ingredients:

* 6 pounds Alexander’s Pale extract syrup
* 1 pound Orange Blossom Honey
* 1 pound ( 4 cups )Crystal Malt, 10L
* 1/4 pound ( 1 cup ) Victory Malt
* 1 ounce Cascade Pellets ( bittering – 60 mins )
* 1/2 ounce Cascade Pellets ( finishing )
* 1 pint WYeast #1084 Irish Ale Yeast ( recultured )
* 8 pounds Blackberries
* 2/3 cup Orange Blossom Honey ( for priming )

Procedure:
Place crushed grain in cold water and steep for 45 minutes at 155 degrees. Sparge into brewpot and bring to a boil. Add extract and bittering hops and boil for 50 minutes. During the boil, mash berries through a strainer to extract the juice. Add honey and boil for 10 more minutes, skimming off any scum that forms. Remove from heat and pour blackberry juice into the hot wort. Stir well and allow to steep for 15 minutes. Cool and pour into primary containing 3 gallons cold (previously boiled) water. Pitch yeast and aerate well. Rack to secondary when vigorous fermentation subsides. When fermentation completes, make a “hop tea” with the finishing hops. Cool, add to bottling bucket along with honey priming solution, and bottle.

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

Brown and Blue Ale
beer glass color indicator
Beer Style: fruit beer, blueberry ale
Recipe Type all-grain
Description:
There was lots of blueberry aroma coming from the fermenter the first couple of days, but not very much when I racked after 4 days. I bottled after 4 more days in the secondary.

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.

Last Updated on Sunday, 4 April 2010 06:32 Written by admin Friday, 24 October 2008 12:31

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