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
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