BlueyJean, is not my Lager -- Blueberry Wheat

1) Rehydrate the yeast at 78F, see info/link below
2) Add Fermcap prior to boil
3) Ferment at 52F until reaching .002 - .005 above FG
(temp range of this yeast is actually 50-59F)
4) Raise 3F per day for ~5days until 68F, then hold for 3days
5) Add PMB when adding puree and when kegging

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Rehydrate info from - https://www.lallemandbrewing.com/docs/products/tds/TDS_LALBREW_PREM_DIAMOND_ENGLISH_DIGITAL.pdf

1) Sprinkle the yeast on the surface of 10 times its weight (~1/2 cup) in clean, sterilized water at 25-30°C (77-86F). Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. Stir gently
2) Leave undisturbed for 15 minutes, then stir to suspend yeast completely
3) Leave it to rest for 5 more minutes at 25-30°C (77-86F).
4) Without delay, adjust the temperature to that of the wort by mixing aliquots of wort with the rehydrated yeast. Wort should be added in 5 minute intervals and taking care not to lower the temperature by more than 18°F at a time. Temperature shock of >18°F will cause formation of petite mutants leading to extended or incomplete fermentation and possible formation of undesirable flavors. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality.
5) Inoculate without delay into cooled wort in the fermenter.