snyklez
Well-Known Member
- Joined
- Jul 20, 2012
- Messages
- 118
- Reaction score
- 5
3sheetsEMJ recently put what looks like a great blonde recipe up. I was thinking about trying this out as a blueberry blonde (for the wife). I have two questions about this recipe. I've read what seems like every blueberry post on this site, and I still haven't come up with a definitive process on how to add the fruit. I have a primary fermenter and bottle condition, so I'm not able to kill the yeast after fermentation, add the fruit for a week then keg. So I'll have to add the fruit to the fermenter. I'm afraid that if I add the fruit (frozen, fresh, purée?) into the primary that it'll kick fermentation back up and all the flavor will be lost before I can bottle condition. Do I add all the fruit to the boil instead, or just use an inferior extract? It's maddening. Secondly, I wanted to try this in a 3 gallon batch. I don't have beer smith to recalculate it for me. Is it as simple as adjusting each of the ingredients to 60% the original recipe? Thanks for the help everyone.
4.5 lb briess pilsen extra light DME
12 oz briess wheat DME
8oz. Carmel 10
4oz Carafoam
.75 oz Glacier @60min
.75 oz Glacier @15 min
1whirlfoc tablet @12min
Yeast nutrient .5 tspn @10 min
.5 oz. Cascade @5 min
Wyeast American ale 1056 smackpack
Abv:5%
IBU:~21
SRM: 4
Ferment @72degrees F for 3-4 weeks, cold crash for last week, keg, drink after 1-2 weeks in keg.
4.5 lb briess pilsen extra light DME
12 oz briess wheat DME
8oz. Carmel 10
4oz Carafoam
.75 oz Glacier @60min
.75 oz Glacier @15 min
1whirlfoc tablet @12min
Yeast nutrient .5 tspn @10 min
.5 oz. Cascade @5 min
Wyeast American ale 1056 smackpack
Abv:5%
IBU:~21
SRM: 4
Ferment @72degrees F for 3-4 weeks, cold crash for last week, keg, drink after 1-2 weeks in keg.