BeerSmith™ Recipes and Web Editor

Notes

For super pucker factor, pitch 2 packets of yeast. Mix 2 tsp of pectic enzyme with cold water and add to wort before adding the blueberries to cut down on haze. Enzymes denature above 150° Fahrenheit (approximately) so only add them to your product after it has cooled. For the fruit addition, it is cheaper to make your own puree the day before. Use frozen blueberries, thawed and run through a food processor, and add .5 oz corn sugar per pound. Seal and refrigerate. We use frozen because the freezing/thawing process starts breaking down the berries and helps to release their juices, as does adding a little bit of extra sugar. I just used a couple of the 2.5 pound bags of frozen wild blueberries from Walmart. Add the mixture to primary when S.G. reaches 1.016-1.018 range. This will restart/spike fermentation and will help scrub any oxygen that may get added along with this late addition. Once primary fermentation finishes, rack and filter into secondary for 2 weeks.