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Blueberry Wheat
Hey all,
I just put this recipe together and I wanted to share it with all of you. I'm going to be brewing in the next week or two, right now I'm waiting to get my yeast and wheat in. Feel free to give feedback or leave comments. Thanks to Brewchez, Brewski, Rubberchrist, and Dartgod for the feedback since this will be my first PM brew.
Blueberry Wheat
American Wheat or Rye Beer
Type: Partial Mash
Date: 4/20/2009
Batch Size: 5.00 gal
Brewer: Andy
Boil Size: 2.43 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (3 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
3.00 lb Fruit - Blueberry (0.0 SRM) Adjunct 31.58 %
2.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 21.05 %
1.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 10.53 %
2.00 lb Pale Malt (2 Row) UK (1.4 SRM) Grain 21.05 %
1.00 lb Wheat Malt, Ger (1.8 SRM) Grain 10.53 %
0.50 lb Wheat, Torrified (1.7 SRM) Grain 5.26 %
1.00 oz Tettnang [5.10 %] (40 min) Hops 10.7 IBU
1.00 oz Cascade [5.90 %] (1 min) Hops 0.6 IBU
5.00 gal Atlanta, GA Water
1 Pkgs American Wheat Ale (Wyeast Labs #1010) Yeast-Ale
Beer Profile
Est Original Gravity: 1.046 SG
Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.62 % Actual Alcohol by Vol: 4.95 %
Bitterness: 16.5 IBU Calories: 222 cal/pint
Est Color: 4.4 SRM Color: Color
Mash Profile
Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 3.50 lb
Sparge Water: 2.01 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Temperature Mash, 1 Step, Medium Body Step Time Name Description Step Temp
60 min Saccharification Add 4.38 qt of water at 165.9 F 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Notes
Put blueberries in a stock pot and add 1 cup water and 2 tbs DME or dextrose. Med. heat until simmer. Simmer for 20 minutes and add syrup to secondary, rack beer on top.
All looks good, my only question would be the cascade at 1 minute. With the blueberry flavor and hopefully aroma, do you want to have another contrasting aroma in the mix? I would personally stick to tettnang or maybe saaz for some spiciness to back up the blueberry, just my $.02
You have a good point , if I add anything it should be a hop with little citrus character and more emphasis on the spicy notes. I do believe I will add some saaz since it seems to fit the bill perfectly. I also just found some inspiration on another thread. Blueberry skins contain a lot of compounds that contribute bitter flavors. I'm thinking I could run my berries in a food processor until they're pureed (sp?) and separate the skins and seeds via my french press or some layered cheese cloth. Then I can heat the mix as perscribed, but I think a simmer may be too hot and may cost me some aeromatics. I may just hold at about 140* for 15 minutes, that should kill off just about anything, or campden tables seem popular, I could just let the syrup mixture hang with a campden over night.
You'll never seperate the skins from the berries using a cheese cloth set up, and I think a french press may be too fine.
You need to just get a simple mesh colander and push the goodness through with a rubber spatula. Sort of like deseeding strawberry or raspberry purees.
If you use a food processor, then you'll break up the skins terribly and that gives you more of a chance to extract that bitterness from them. If you just heat them the way I mentioned, they sort of just burst open and the skins don't break down too much.
As for losing aromatics, you'll lose some with heating, but you sort of account for it with increased mass of berries in the first place. But I think you're over thinking it. Keep it basic, try it, then adjust next time.
You're right Brewchez, I think I am making it too complicated. It's easy to overthink things when you're stuck at home with nothing else to do (currently out of work). I have a canning strainer that should work well for racking into my carboy, so I can go straight from pot to secondary vessel and minimize contamination while removing debris. Thanks for the advice all.
edds5p0 wrote:
when you're stuck at home with nothing else to do (currently out of work). .
BREW!!!!!!!!!!
I wish I could. I can only budget for 1 brew a month until I find work and with an 8 month old I can't commit all that time while I'm taking care of him. Good news is, I may actually, finally, have a job lined up! Let's keep our fingers crossed...
I read about brewing fruit and I use Oregans blueberries. I added them to the secondary. Didn't not use cheese cloths or anying. I read so many different ways.
I am new to this and still using kits to get used to it. I would like to start buying my own ingredients. I see you use multiple malts and grains. Wheat Dry Extract, Extra Light Dry Extract, Pale Malt, Wheat Malt, Wheat, Torrified. I'm new so I'm learning. Reasons? Flavors? My kits come with 1 kind of malts and 1 kind of grains.
BK wrote:
I am new to this and still using kits to get used to it. I would like to start buying my own ingredients. I see you use multiple malts and grains. Wheat Dry Extract, Extra Light Dry Extract, Pale Malt, Wheat Malt, Wheat, Torrified. I'm new so I'm learning. Reasons? Flavors? My kits come with 1 kind of malts and 1 kind of grains.
This recipe is a partial mash, which means that he's getting some of his fermentable sugars from these grains. This will give you some freshness and complexity that you can't get from extract alone and more control over the final product than by only using steeping grains.
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