In my early days of brewing I found a post on Homebrewtalk about a Blueberry Oatmeal IPA and I tweaked the recipe a bit and brewed it. Everything was going well until I added fresh blueberries to the secondary and that’s when I got my first infection! Ever since I’ve always used frozen fruit and haven’t had any issues.
I rarely brew the exact same beer twice, but I often make tweaks and brew a similar recipe which brought up the Blueberry Muffin Ale. For this beer I used a base of 2 row, a bunch of oats (malted and flaked), a little Munich malt for some clean maltiness, and added some victory malt for that biscuity, toasy, bready component. I added a dash of maltodextrine for mouthfeel and mosaic hops later in the boil for aroma. I then added 3 lbs of blueberries for 7 days in the secondary and opted out (forgot) the dry hop. It was nice to revisit the idea of this beer and add what I felt the recipe needed. Check it out!
Blueberry Muffin IPA
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 3 gal | 60 min | 42.87 IBUs | 7.6 SRM | 1.065 | 1.015 | 6.53 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Rahr 2 row malt | 5 lbs | 62.5 |
| Fawcett Oat malt | 1 lbs | 12.5 |
| Flaked Oats | 1 lbs | 12.5 |
| Munich malt 10L | .5 lbs | 6.3 |
| Victory | .5 lbs | 6.3 |
| Maltodextrin (3% fermentable) | 2 oz | 1.7 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Enigma | 4 g | 60 min | Boil | pellet | 17.8 |
| Mosaic | .5 oz | 15min | Boil | pellet | 13.1 |
| Mosaic | .5 oz | 5 min | Boil | pellet | 13.1 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| English Ale Yeast S-04 | Fermentis/Safale | 74-76% | ~68 (Ambient) |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash | 153°F | 60 min |
Water
| Calcium | Magnesium | Sodium | Chloride | Sulfate |
|---|---|---|---|---|
| 116 | 2 | 14 | 52 | 183 |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 14 days | Ambient (~68) |
| Secondary | 7 days | Ambient (~68) |
Notes
Brewed: 12/17/18 | OG: 1.062 | FG: 1.008 | ABV: 7.74%
Water: Minneapolis tap water, campden added, 3.3 g gypsum, .6 g calcium chloride to mash
70% efficiency| Mash ph: 5.3 (adjusted) | whirfloc/yeast nutrient @15 | +.65 abv for fruit |15 sec pure O2
Tasting notes to follow.