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Blueberry Wheat
Fruit Beer • Extract • 5 gal
August 26, 2002 am 08:29am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 3.3 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 3.3 lbs
Liquid Wheat Extract
Liquid Wheat Extract
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 1 oz
Hallertau - 4.7 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Crystal - 3.7 AA% pellets; boiled 30 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- 4 lb
blueberries - (omitted from calculations)
blueberries
- 4 lb
blueberries - (omitted from calculations)
blueberries
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Notes
Brewed Aug 31, 2002. Used freshly picked berries that have been frozen. Added 4 lbs. of blueberries to primary when pitching yeast (steeped berries at 155 degree water for 20 mins, cooled). Added 25 drops of pectin enzyme. OG = 1.056. Will rack to secondary and add additional 4 lbs. of blueberries. Rack to tetiery if necessary.
Style (BJCP)
Category: 20 - Fruit Beer
Subcategory: A - Fruit Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 11.1 SRM | 1 - 50 | |
| Alcohol: | 5.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 29.0 IBU | 0 - 100 | |
Discussion
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