BeerSmith™ Recipe Cloud

Notes

First place in the blueberry lemon cupcake category for the ferment.drink.repeat iron brewer contest for 2018. After collecting wart bring to boil for 15 min and cooled down to 95f. Good belly was added and vessel was purged with co2 and wrapped in plastic wrap. Was kept around 85f for 2 days and ph dropped to 3.45-3.5. After 2 days boil again to kill lacto and treat like regular beer. After primary fermentation ends at 1.012. At that point point blueberry purée was added first 3 lbs for 3 days, then an additional 3 lbs added for another 3 days. After that 3 lbs of frozen blueberries were added and pushed down after two days, then add another 3.5 lbs of blueberry till head space is full. Do push downs every day or two. Look to move to a blow off since fermentation might get active again as the blueberries thaw. After fermentation end move to keg and add Meyer Lemon zest, vanilla bean, and hops for 4 days. Keep cold to stop any additional fermentation and remove zest, bean, and hops before serving. Blueberries may leave seeds so watch transfer.