The only blueberry beer recipe you will ever need! I spent hours researching blueberry beer and meticulously put this recipe together to get a balanced blonde ale with subtle blueberry notes. The brew features a deep golden hue with notes of nutty toasted biscuit and baked bread. The final result is a subtle blueberry beer that isn’t overwhelming in a light ale that is still considered a beer by beer drinker’s standards. Serve with a spoonful of frozen blueberries.
Side note: I brought a keg of this beer to a 70th birthday party and the keg was kicked in a few hours.
3 lbs 4.8 oz Light Dry Extract
2 lbs Extra Light Dry Extract
8 oz Biscuit Malt
1 oz Tettnang (60 Minutes)
1/2 oz Liberty (5 Minutes)
American Ale Yeast II
(Wyeast Labs #1272)
2 1/2 oz Blueberry Extract
Batch Size: 5 gallons
Steep The Specialty Grains
Add 3 gallons of water to the brew kettle and add the 8oz of biscuit grain in a grain bag. Start the timer for 20 minutes and turn the flame on bringing the water to 155°F. Once the 20 minutes is up take the brew pot off the heat and let grains steep for another 10 minutes.
With the kettle still off the burner add all of the DME while stirring to avoid burning at the bottom of the kettle. Replace the kettle on the burner and with the first site of bubbles/boiling add 1 oz of Tettnang hops for 60 minutes.
With 2 minutes left in the boil add 1/2 oz of Liberty hops. Shut the flame off, remove from the heat, and top off with 2 gallons of cold water. Cool the wort down to 68°F before transferring to the fermenter and aerating. Top up to just above the 5-gallon mark. Take your OG and then pitch the yeast.
Let the wort ferment for 10 days at 68°F. No need for secondary fermentation.
Add approximately 2 1/2 oz of blueberry extract to the keg or bottling bucket. Gently stir and proceed with packaging.