Blueberry Ale - Beer Recipe - Brewer's Friend

Blueberry Ale

172 calories 18.5 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: RDS
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Monday June 5th 2017
1.052
1.014
5.0%
15.9
7.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 7.5%
3.30 lb Liquid Malt Extract - Munich3.3 lb Liquid Malt Extract - Munich 35 8 24.8%
4.30 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 45.1%
3 lb American - Buckwheat Malt - Gluten Free3 lb Buckwheat Malt - Gluten Free 25 2 22.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 10 Boil 60 min 11.64 25%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 10 Boil 10 min 4.22 25%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 0 min 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Blueberry Flavor Flavor Kegging 28 days
 
Yeast
Wyeast - German Wheat 3333
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 183 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force carbonation       Amount: 22 psi       CO2 Level: 3.8 Volumes
 
Notes
  1. Collect and heat 2.5L of water
  2. Steep the grains (2-row barley + wheat) in a bag for 1 hour @ 150F / sparge with hot water
  3. Bring to boil and add 3.3 lbs Briess Munich Malt syrup; add 1lb of DME light @ 45 minutes - boil for 60 minutes
  4. Add the hops: 1 oz Hallertau @ 60min; 0.5oz of Hallertau @ 10min; 0.5 Willamette @ 0min.
  5. When the 60-minute boil is finished, cool the wort to approximately 100° F as rapidly as possible. Use a wort chiller
  6. While the wort cools, sanitize the fermenting equipment - fermenter, lid or stopper, fermentation lock, funnel, etc – along with the yeast pack and a pair of scissors.
  7. Fill primary fermenter with 2 gallons of cold water, then pour in the cooled wort. Leave any thick sludge in the bottom of the kettle.
  8. Add more cold water as needed to bring the volume to 5 gallons.
  9. Aerate the wort with O2 for 30 seconds
  10. Measure SG of the wort with a hydrometer and record.
  11. Add yeast once the temperature of the wort is 78°F or lower (not warm to the touch). Work earlier to prepare an yeast starter (2 days before)
  12. Insert an airlock into rubber stopper or lid, and seal the fermenter.
  13. Move the fermenter to a warm, dark, quiet spot until
    fermentation begins.
  14. Fermentation time: 1–2 weeks primary, 2–4 weeks secondary
  15. When kegging add 3oz of Blueberry flavor
  16. Force carbonate with C)2 following the recommendations
View Count: 1993
Brew Count: 0
Last Updated: 2017-06-05 22:20 UTC

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