Blueberry Ale Recipe 
All Grain Recipe
Submitted By: chadwick403 (Shared)
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| Brewer: Chad | |
| Batch Size: 5.00 gal | Style: Fruit Beer (20A) |
| Boil Size: 6.73 gal | Style Guide: BJCP 2008 |
| Color: 4.9 SRM | Equipment: Chad's Equipment |
| Bitterness: 22.0 IBUs | Boil Time: 60 min |
| Est OG: 1.060 (14.7° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.016 SG (4.1° P) | Fermentation: Ale, Two Stage |
| ABV: 5.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs 10.20 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 7.21 oz |
Vienna Malt (3.5 SRM) |
Grain |
2 |
| 6.06 oz |
Honey Malt (25.0 SRM) |
Grain |
3 |
| 0.47 oz |
Magnum [12.6%] - Boil 60 min |
Hops |
4 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
5 |
| 0.34 oz |
East Kent Goldings (EKG) [6.4%] - Boil 10 min |
Hops |
6 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
7 |
| 2.50 lbs |
Blueberries (Secondary 7 days) |
Misc |
8 |
Notes
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 %
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