On Finding a Buzz / Trying to figure out something new to do this Fourth of July? Instead of swigging back a six-pack, why not swing into Home Brew In Paradise to check out their beer-and-wine-making supplies, including new syrups, hops and malts? Who knows, you might just remember this holiday.
Blueberry Cream Ale
What you’ll need:
½ lb. Light Crystal 10 (a grain mixture)
1 lb. flaked corn
7 lbs. Pale Liquid Malt Extract
1 oz. Hallertau hops
1 tsp. Irish moss
1 can Oregon Fruit Blueberry Puree
2 pkgs. Munton’s dry yeast
Step 1: Fill a soup kettle with 2–3 gallons of cool water. Turn the heat on and bring the water to 160 degrees. Once the water has reached 160, place flaked corn in grain bag (provided in beermaking kits), pull the drawstring tight and put the grain bag into the pot of water. Dip the bag a few times to ensure that all the grains get wet. Turn off the burner or remove the pot from the heat source and steep the grains for 30 minutes. Do NOT boil the grains.
Step 2: Remove the grains from the water. Drain, without squeezing, the grain bag. Remove the outer bag from the malt extract. Cut off some of the excess top of the bag holding the extract and carefully pour the extract into the pot. Stir the extract until it dissolves. Turn the heat back on and bring the mixture (“wort”) to a boil. Add hops and blueberry puree a 20-minute intervals.
Step 3: Turn off heat and cool wort. When wort is at or below 80 degrees, pour wort into fermenter and top off with cool water. Rehydrate the yeast by pouring both packets into about a pint of pre-boiled lukewarm water. Allow to sit for about 5–10 minutes, then stir using a sanitized spoon. Add this mixture to your cool wort. Ferment between 65–75 degrees. Fermentation will be complete in 10–14 days.
Step 4: Bring two cups of water and 3/4 cup corn sugar to a boil and simmer for 10 minutes. Add sugar solution to sanitized bottling bucket and rack (siphon) the beer onto the sugar solution. Now bottle your Blueberry Cream Ale!