IPA Archives - WESBREWS

Appearance

Dark blue, indigo, wine-like color with a light pink head.

Aroma

Jammy and fruity, bright fresh, deep blueberry, and light sweet malt. faint hops.

Mouthfeel

Medium mouthfeel that’s lightly creamy with nice, lightly prickly carbonation.

Taste

At first you’re hit with a fresh, deep blueberry flavor and it washes with lightly sweet malt and finishes with blueberry essence and light hoppiness. The blueberry is the star here, but some light, sweet malty flavors are present.

Notes

This beer is really tasty! It has a light malt backbone that really let the blueberries shine. The flavor is unmistakably fruity and juicy and it drinks quite clean. It could be more muffin-like, but the flavor is so pleasant and fruity you don’t miss it. If I were to brew it again and wanted more muffin, I’d up the victory and Munich malt and maybe even add another “bready” malt in there as well. Overall, a very good beer.

Check the recipe here.

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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 %

grain

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)

Blueberries in the secondary

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.

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