Blueberry Ale Recipe

I reread Mike’s post on brewing fruit beers and I dreamt up this all grain blueberry ale recipe that balances sweet (from the malt), spicy (from the hops), and tart (from the berries) flavors into one beer. You’ll need a secondary fermenter for this recipe.

Ingredients:

8 lbs. American 2-row
0.25 lbs. Honey Malt
0.75 lbs. German Vienna Malt
0.50 oz. Perle (Pellets, 8.25 %AA) boiled 60 min.
0.50 oz. Saaz (Pellets, 5.00 %AA) boiled 15 min.
2.5 lbs Oregon Fruit Puree – Blueberry
Yeast: White Labs WLP051 California Ale V

Instructions:

Mash grain at 150 degrees for 1 hour. Boil for 60 minutes and ferment at 68 degrees for 2 weeks. Add fruit puree to secondary fermenter and rack beer on top of it. Let beer condition for 1 week.  Prime and bottle or rack to a keg and force carbonate for another 2 weeks of conditioning.

Original Gravity: 1.047
Final Gravity: 1.010
Color: 4.69 °SRM
Bitterness: 21.5 IBU
Alcohol (%volume): 4.8 %

 

Blueberry Ale

 

Comments

  1. Any chance we could get a photo of the beer, I’m curious as to the color of the finished product?

  2. Absolutely. I think it’s gonna be reddish. Maybe even violet-ish.

  3. FWIW, I just finished off a keg of Blueberry Wheat that I brewed and just to let you know, the color was a violet red color. I used 2 1lb. cans of Oregon Fruit. It was whole so I pureed it first and racked on to it after primary was done, then let it sit for a week. I didn’t get any blueberry “flavor”, just a tartness that went really well with the wheat beer base.

  4. Chris,

    Any info is definitely worth a lot. Thanks for the insight into your experience. I think the tartness is what I am looking for with the addition of the blueberries.

  5. Just started primary ferment on this recipe last week. It went crazy for a day or maybe a little more, then just stopped bubbling all together. Been trying to keep it at 68 degrees, but it has been above and below that. Would you drop in another batch of yeast or just let it sit until time to rack to secondary with the blueberries?

  6. I would let it sit. If you used the strain in the recipe, it’s going to be a fast starter and mellow out after a few days. It’s ok. It’s still working. Let it sit until it’s time for the secondary.

  7. Thanks, John. Looks like it’s doing just that. Will be ready for the secondary in a few days. My first fruit beer, so I’m looking forward to it!

  8. There’s no mention of priming sugar in this recipe. Does that come from the blueberries or do I still need to add corn sugar?

  9. Yes, use priming (corn) sugar at bottling.

  10. Is there any sort of sanitizing that should be done for either the blueberry puree or the can it comes in prior to putting it in the secondary fermenter? Thanks John.

  11. The blueberry puree should be pasteurized so the contents of the container are good to go. I would sanitize the outside of the can and your can opener before putting it into the fermentation vessel. Brew on!

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