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Blueberry Barley Wine

I intend this beer to age until around Thanksgiving/Christmas 2003.

Brewer: Alex Email: baillieul@cox.net
Beer: Blueberry Barley Wine Style: Barley Wine
Type: Extract w/grain Size: 3 gallons
Color:
13 HCU (~9 SRM)
Bitterness: 68 IBU
OG: 1.116 FG: 1.026
Alcohol: 11.6% v/v (9.1% w/w)
Water: Charcol Filtered
Grain: 2 lb. Dextrine malt (Cara-Pils)
Steep: Steep grains at around 155° for 45 minutes
Boil: 60 minutes SG 1.087 4 gallons
6 lb. Light malt extract
2 lb. Honey
Add honey and irish moss 15 minutes from end of boil.
Hops: 1 oz. Centennial (9% AA, 60 min.)
.5 oz. Perle (7% AA, 45 min.)
.5 oz. Perle (7% AA, 30 min.)
1 oz. Cascade (aroma)
Yeast: White Labs WLP028 Edinburgh Ale Yeast (1 quart starter).
Log: Steep one pund of blueberries in Bacardi 151, vodka, etc.. for 1 hour, and then add into primary fermenter. For the secondary fermenter, boil one pound 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 1/4 tsp clove, 1/2 tsp nutmeg and 1 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 .5 cups corn sugar
Tasting: Will update as it ages.

Recipe posted 04/19/03.