What's Brewin' Recipes

Spring Recipes

From April/May 2007 Newsletter

The air was getting warmer there for a little while, but I'm sure it will be scorching soon enough. This recipe is intended to be ready just when things are starting to get nice and warm but not quite brutally melting hot yet. For those of you who don't think fruit belongs in beer, then leave it out. For the rest of you who aren't afraid to enjoy fruity flavors and still call yourself a man (or woman), then any fruit flavor will work, we just liked the way this sounded.

Blueberry Blonde

Extract:
3 lbs Pale Syrup
2 lbs Wheat Syrup
0.5 lbs 15ºL Crystal Malt
0.25 lbs Belgian Aromatic Malt
4 HBU's Hallertau Hops (bittering)
Wyeast 1007 German Ale yeast, or White Labs WLP029 German Ale/Kolsch yeast
2 oz Blueberry Extract

Heat 6 to 8 quarts of water to 155º-160º F. Remove brewpot from heat. Put grains into a grain bag, then into the brewpot, cover and steep for 20-30 minutes. Remove the bag of grains and discard, put the brewpot back on the burner and bring to a boil. Once boiling, remove from heat and dissolve the malt extract into the brewpot. Bring back to a boil, once boiling add bittering hops and set your timer for a 45 minute boil. At end of boil remove brewpot from heat and cool the wort. Put the wort in your fermenter and top off to 5 gallons. Aerate well, and pitch yeast. Ferment at standard ale temps. Add fruit flavor to bottling bucket when bottling the beer.

All-Grain:
5 lbs 2-row or Pale Malt
3 lbs Malted White Wheat
0.5 lbs 15ºL Crystal Malt
0.25 lbs Belgian Aromatic Malt
3.5 HBU's Hallertau Hops (bittering)
Wyeast 1007 German Ale yeast, or White Labs WLP029 German Ale/Kolsch yeast
2 oz Blueberry Extract

Mash at 150º-154º F for one hour. One hour before the end of the boil add bittering hops. At end of boil cool wort, aerate like crazy, and pitch your yeastie beasties. Ferment at standard ale temps. Add fruit flavor to bottling bucket when bottling.