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.
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
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 %