A while back I had the chance to sample a blueberry stout at Goose Island on Clybourn. This is going to be my attempt to create something similar based on the Black Chocolate Stout we brewed last year.
Grains
12 lbs. UK Pale Ale Malt
1 lb. UK Roasted Barley
0.5 lb UK Chocolate Malt
0.5 lb UK Black Malt
0.5 lb Belgian Kiln Coffee Malt
0.5 lb UK Dark Crystal
Hops
1 oz. German Northern Brewer, 8.0%, pellet, 90 min.
1 oz. UK Fuggle, 4.0%, pellet, 30 min.
Yeast
Wyeast 1084 Irish Ale
Other
49 oz. Blueberry Puree added to primary fermenter
98 oz. Blueberry Puree added to primary fermenter
Mash
H2O/Grain Ratio: 0.96 qt/lb
Rest Temp/Time: 152°F/90 min.
Gravity
The actuals will probably be a bit higher with the addition of the blueberry puree.
Target Pre-Boil SG: 1.067
Target OG: 1.077
Target FG: 1.020
Fermentation
Primary: 2 weeks at 68°F
Cold Condition: 6 weeks at 50-55°F
Bottling
Prime with 1 cup pale DME
Bottle Age: 8 weeks at 55-60°F
BeerXML Recipe
BeerAlchemy Recipe
Update:
After the last brew day was over we decided we needed a little more blueberry flavor since it was almost nonexistent. We added another 49 ounces of blueberry puree, bringing the total up to 98 ounces. The recipe has been updated.
[...] Day – 6 December 2009 We brewed a batch of the Black Chocolate Stout and a batch of the Black Chocolate Blueberry Stout today. The secret is that we really brewed one 10 gallon batch of the Black Chocolate Stout and [...]
[...] In Brewing Notes on 28 February 2010 at 7:52 pm The stouts, Black Chocolate Stout and Black Chocolate Blueberry Stout, have been bottled. We had a decent yield, 47 12oz. bottles of each. They should be ready to drink [...]