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!

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.

* 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.

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.

* 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

* 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

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.

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.