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Blueberry Barley Wine

I intended this beer to age until around Thanksgiving/Christmas 2003 (about six months). Six months is just about right, although it is very good at four months. I'm changing this recipe to reflect the 5 gallon batch I want to make next time around.

Brewer: Alex Baillieul Email: baillieul@cox.net
Beer: Blueberry Barley Wine Style: Barley Wine
Type: All grain Size: 5 gallons
Color:
45 HCU (~20 SRM)
Bitterness: 75 IBU
OG: 1.114 FG: 1.026
Alcohol: 11.4% v/v (9.0% w/w)
Water: Charcol Filtered
Grain: 1 lb. Dextrine malt (Cara-Pils)
12 lb. British pale
.25 lb. British chocolate
1 lb. American crystal 60L
Mash: 70% efficiency
Mash in at 167°. Mash for 90 min (temp can range between 150°F-155°F).
Sparge with 170°F water to collect 6 gallons.
Boil: 60 minutes SG 1.095 6 gallons
3 lb. Honey
2 lb. Light malt extract
Add honey and irish moss 15 minutes from end of boil.
Hops: 2 oz. Centennial (9% AA, 60 min.)
1 oz. Perle (7% AA, 45 min.)
1 oz. Perle (7% AA, 30 min.)
1 oz. Cascade (aroma)
Yeast: White Labs WLP028 Edinburgh Ale Yeast (1 quart starter).
Log: Steep 1.5 lbs of blueberries in Bacardi 151, vodka, etc.. for 1 hour, and then add into primary fermenter. For the secondary fermenter, boil 1.5 lbs of blueberries with a little sugar. This will bring out some juice and biterness. Ferment at ale temperatures. May add champagne or other high gravity yeast if fermentation stops too soon. At bottling, add 1/2 tsp clove, 1 tsp nutmeg and 2 tsp cinnamon to the beer (you can really smell it). This beer turned out a deep purple/red color (not at all like the color swatch shown).
Carbonation: Carbonate with .75 cups corn sugar
Tasting: Pretty rough after one month. However, as it went along, it just kept getting better. By November, 2003, this stuff is amazing.

Recipe posted 04/11/04.