Don't Be So Blue, Barry

This beer is designed as an American Pilsner, but will have blueberries added to it to make it a Blueberry Lager. A fruit Lager is something that has long made me wonder because I haven't seen many, so it's time to try it!

*This brew uses two 6.5 gal carboys for primary and 5.0 gal for secondary fermentation*

Brewer: Backwoods Brew Boys Email: -
Beer: Don't Be So Blue, Barry Style: American Pilsener
Type: Extract w/grain Size: 10 gallons
15 HCU (~10 SRM)
Bitterness: 14 IBU
OG: 1.065 FG: 1.012
Alcohol: 6.8% v/v (5.4% w/w)
Water: Well Water
Grain: 3 lb. American 2-row
3 lb. American crystal 20L
1 lb. Dextrine malt (Cara-Pils)
Steep: Place the grains into grain sack(s) in the brew kettle with 8 gallons of cold well water. Bring temperature to 140-150 and hold for 60 minutes, continue to move the grains to allow for as much grain utilization as possible. After 60 minutes remove the grains and increase the heat to bring it to a boil. Once a boil is reached, remove the heat and add in the liquid malt and dry malt extract.
Boil: 60 minutes SG 1.081 8 gallons
9.3 lb. Light malt extract
4 lb. Light dry malt extract
Bring mixture (wort) to a boil. Once a boil is reached, add in the first 2 oz of Hall. Hops. After 30 minutes add in the next 2 oz Hall. Hops. After the final 30 minutes, add the Saaz Hops and remove the heat. After 2-3 minutes begin chilling the wort.
Hops: 2 oz. Hallertauer Hersbrucker (2.8% AA, 60 min.)
2 oz. Hallertauer Hersbrucker (2.8% AA, 30 min.)
1 oz. Saaz (aroma)
Yeast: The yeast used is a Wyeast Activator American Lager 2305, 1 packet for each fermentor.
Log: After the initial fermentation at 54-58 wears off, add 5 lbs of blueberries to each carboy.

**Freeze the blueberries if using fresh for 2 days, then thaw them for a day. Before adding to the fermenters, grind them to a pulp. Throw them into the initial fermenter (which should allow for a gallon extra space due to the new fermentation that will take place which can be very ferocious).**

After the fermentation dies down again still at 54-58 and fruit pulp looks like it is pale and used, transfer to secondary fermenter. Ferment at 48 for 2-4 weeks to help finish the fermentation, as well as to settle out any solids that made it through the transfer process.
Carbonation: Carbonated using 1 1/2 cups of corn sugar dissolved in warm water.

Recipe posted 09/11/09.