Had some leftovers from a sahti x stout run I recently made for a birthday bash. Not enough of the crucial Viking Malt Chocolate Light to replay the well-received recipe, though, and the hops box was on its last crumbs of whathaveyou. I decided this is the time to be brave…
Bought a bag of frozen blueberries (200 g). Mashed a dark brew with a colourful ensemble of malts (Simpsons Maris Otter pale, Simpsons Premium English caramalt, Viking Black malt and Chocolate Light, and Tuoppi rye caramel malt). Infused the blueberries in 1,5 L of water (no boiling) with 20 g of Amarillo pellets. Realised my only option for first hops was Citra – well at least it’s high in alphas, in we go at T minus 45 minutes. Brought the infusion to boil and added to the wort at 20 minutes. Scraped the last of a Kent Goldings bag for a 15 min addition.
I’ve never been a fan of beer with seasonings, so this is quite the experiment. We’ll see what kind of animal comes out the tap in due time.
alzymologist@sopuli.xyz 6 days ago
And what is total volume?
We had 200g/L of blueberries in mead (which is quite clean) and that was OK, but with hops and all this amount might be lost.
We’ve made belgian style witbier with bilberries from forest recently. Those are still maturing, will post about them later. It was about 150g/L, which was quite balanced against witbier.
tasankovasara@sopuli.xyz 6 days ago
21 L in total… so probably not a great deal of blueberriness is to be expected after looking at your numbers :D I was going for a nuance, but might not get even as much.
Years ago in heady engineering student days we made blueberry wine (while stationed at a nuclear power plant revision, naughty!) and the taste still lingers, in a good way. Maybe I’ll try your numbers later :)