blueberry wheat beer

[stephen]

Have always experimented with styles. Here is my blueberry wheat partial mash recipe

500g Pilsner malt
500g wheat malt
100g carafoam
250g torrefied wheat
All cracked and mashed at 65 Degrees Cel.

1.7kg Wheat extract (Deliverance ) West Aussie brand good for wheat otherwise TCWE
25g E.K goldings @ 30 min
25g Hallertau @ 20 min
25g hallertau @ 5 min
1kg LDME dissolved post hopping

Saffbrew WB06 yeast

Primary ferment about 5-7 days ( av. temp about 18 deg C)

Pre-Rack
1.25kg Blueberries Frozen(to break cell walls) then blended and pasturised at 75 deg C
250 g torrefied wheat steeped at 90 deg C

chill to cool then add to secondary

Rack contents of primary into blueberyy wheat soup and finish secondary fermentation.

Not tasted yet but colour ( more red than blue) and taste absolutely sensational when bottling.

Have done similar before with raspberry and always produced exceptional brews.

Enjoy

Steve

[BierMeister]

I did a similar brew, but was based on a Kriek beer, but I used blackberries we picked in the Adelaide Hills. Was great though I boiled the blackberries in ignorance and ended up with a lot of gelatin. My question to you is how long do you pasturise at 75C for? and do you get any problems with gelatin at this temp. For info my beer was still great, but with a lot of sediment.

[Chris]

Pasteurise for 20-30mins. I find longer is a bit better as it helps to break the fruit down a bit more.

[Chris]

Oh, and stephen, raspberry wheat has been done. Do a search in this part of the forum.

Generally, you'll need more than with blueberries. I'd go 2.5kg.

[stephen]

I pasturised for about 15 min. I am trying to get the cloudiness of a Belgian wit (eg Hoegaarden), by adding 250g of torrefied wheat juice into my second tub that I rack into (meaning more wheat particles in my bottles) as well as the colour and flavour of the blueberry, so I can't say how much protein haze i have because I am aiming for cloudiness. In the past if left sitting for 3 or more weeks my Raspberry wheats have been quite clear so I assume that protein isn't too much of an issue. I store these beers on their side rather than upright so that I get a fair amount of wheat sediment into the glass with each pour. Delicious.
These beers seem to lose their sweetness after about 4-6 weeks so if you are keeping them longer it may pay to store them in your beer fridge.

[Chris]

A little bit of lactose can keep the sweetness- if that's how you like it. Not too much though. I learnt that the hard way

[stephen]

Yeh, good thinking Chris. I have always tried to keep it as natural as possible but Lactose may be the answer to my loss of sweetness. How much do you recommend for a 22litre batch? or Bottle? Maybe I can trial some in a few bottles.

[Chris]

100-200g per 20L is what I'd use. Somewhere in that range depending on the other fermentables used and the residual sweetness. It's probably worth doing a few bottles to see- some at the low end, some at the high.