Late last summer I brewed my annual stout. But rather than going back to the cherry and hazelnut flavorings I tinkered with to moderate success, this time I took it up a notch and brewed my first Blueberry Stout.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dark malt extract | 7 lbs |
| Plain dark dried malt extract | 1 lb |
| crushed crystal malt | 1/2 lb |
| Black patent malt | 1/2 lb |
| Northern brewer hops (boiling) | 2 oz |
| Saaz hops (finishing) | 1/2 oz |
| Gypsum | 8 tsp |
| Irish moss | 1 tsp |
| Blueberry flavoring | 4 oz |
| Vanilla beans | 2 |
| Priming sugar | 4tbsp — 1 tspn in each keg |
| Irish liquid yeast | 1 pkg — 1 pt of water to 1/2 cup of light |
| Corn sugar | 1 lb – malt extract 5 hrs before pitched |
brewed: 8/29/2003
specific gravities:
| Date | Specific Gravity | Temp | Specific Gravity @ 60 |
|---|---|---|---|
| Start 8/29/2003 | 1.062 | 78 Farenheit | 1.064 |
| 1st: 9/5/2003 | 1.019 | 78 | 1.021 |
| 2nd: 9/8/2003 | 1.019 | 76 | 1.021 |
Bottled: 9/8/2003 – 2.5L Keg / 10, 22oz Bottles
Expected % of alc by vol.: 5.6%
Directions:
Add the crushed crystal and black patent malts to 1 1/2 gallons of cold water.
After boiling commences, remove the spent grains and add the malt extract, gypsum, boiling hops, and blueberry flavoring and continue to boil for 60 minutes. Add the irish moss during the last 10 minutes of the boil. Add the corn sugar and finishing hops during the final two minutes of the boil. Sparge the hot wort into the fermenter with 3 1/2 gallons of water.
Review:
This is a pretty solid stout that I have enjoyed drinking over the last few months. The heavy body of the draft slightly prevented the blueberry taste from coming out, but it did leave a nice aftertaste that was enjoyed by all who partook.
Next Month:
Time to get back on the horse! A recent work-related relocation caused an unplanned suspension of my brewing activities. But since it hasn
