Blueberd Cream Ale (Partial Mash) 5 US gallons

Blueberd Cream Ale
(Partial Mash) 5 US gallons

[ Back to the Main Recipe Page ] [ Back to the Fruit & Vegetable Beers recipe Page ]

This Homebrew Recipe was added by Chuck Biehl on August 28, 1998 at 06:33:09:
(Please contact them if you have questions about the Recipe)

Brewing Method: Partial Mash
Yeast: White Labs California Ale
Yeast Starter:
Batch Size: 5 US gallons
Original Gravity: 1.050
Final Gravity: 1.008
Alcohol Content: %
Total Grains: 1 lb.
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 30 minutes
Primary Fermentation: 5 days at 72 degrees
Secondary Fermentation: 16 days at 68 degrees
Additional Fermentation:

Grain Bill:

1 # Crystal malt, steep for 30 mintes at 160 degrees
3# M&F Light DME
3# M&F Amber DME

5# fresh blueberries, chopped and frozen (also used to help cool the wort.)

Hop Bill:

1 oz. Cascade plug, 30 minutes
.5 oz. Willamette plug, 30 minutes
1 t. Irish moss, 30 minutes

Mash Schedule:

Steep crystal malt for 30 minutes at 160 degrees and sparge with 2 qt. boiling water. Boil with extracts, hops, and Irish moss for 30 minutes. Add blueberries to primary fermenter and cool to 72 degrees before pitching yeast.

Brewers Notes:

The gravity dropped to 1.010 in the first five days. This has a great purplish amber color, and the blueberry flavor is very subtle in the finish. Next time, I may cook the berries a bit to release the sugars, or add them to the secondary ferment to see how it changes the flavor.