Blueberry - Beer Recipe - Brewer's Friend

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Blueberry

213 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.120 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 213 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Saturday May 11th 2019
1.065
1.012
6.9%
4.4
5.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 50%
3 lb American - Wheat3 lb Wheat 38 1.8 16.7%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 5.6%
5 lb Blueberry5 lb Blueberry - (late boil kettle addition) 4.95 0 27.8%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.2 Boil 10 min 2.36 50%
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 10 min 2.07 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
5 lb blueberry Other Secondary 14 days
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.25 g Magnesium Chloride Water Agt Mash 1 hr.
3.50 g Slaked Lime Water Agt Mash 1 hr.
11.52 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Miamisburg Ohio
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains (equipment estimates 3.42 g | 13.7 qt) 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 0.5 g | 2 qt) 1 4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.5 g | 14 qt) 4 16  
Volume increase from sugar/extract (late additions) 0.57 2.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 2.5 10  
Top off amount 2.5 10  
Going into fermentor 5 20  
Total: 5.88 23.5
Equipment Profile Used: System Default
 
Notes

Lactic acid used 10ml and pH was 5.4

Pre-boil gravity 1.055 after 5lbs of blueberries 1.065.

FG 1.012 before 5lbs of blueberries in secondary. FG before kegging is 1.010. 7.22%

Aug 2019 beer contest 25/50 did not feel there was any malt or hop flavor. Thought blueberry was heavy for a beer.

another judge thought terrible. 13/50. Diacetyl butter cleaning soluvent. Thought no hop flavor or yeast.


I tried same recipe with peach. 3.9 gal mash 2.9 gal sparge. I added 2 gallon through grain to get the preboil volume to 6 gal (too much water?) I did not check gravity before adding water. OG after and before peach (5Lb added in spider at flameout, (canned purred)) was 1.045. 7 days later FG and at time of adding 5 Lbs peaches (canned pureed) was 1.008 using same yeast as before. After 8 days FG is 1.040-1.030 After secondary peach addition there was what seemed to be yeast activity but not sure how accurate FG is after the peaches.

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  • Last Updated: 2019-08-24 18:19 UTC