Blueberry Ale By Mike

December 2004 - What originally inspired me to brew a blueberry beer was a beer I enjoyed at a beer festival several years ago. Then, right before brewing this beer, I put Otter Creek Middleberry Ale on tap at home and loved it (although there's more than just blueberries in there). My intent was to brew something relatively light and dry with subtle fruit characteristics. I'm not sure why a beer like that intrigued me in the dead of winter, but it worked. This beer came out very clear and dry. The fruit flavor and aroma were subtle. Hops were present but not overpowering and malt character was minimal. For improvement or something a bit different, try using some wheat extract in place of the malt extract.


  • 1/2 lb. rye

  • 7 lbs. Cooper's light malt extract syrup

  • 3 oz. Tettnang hop plugs

  • 2 oz. blueberry extract

  • 1 tsp. Irish moss

  • Wyeast 1056 American Ale liquid yeast


  1. Steep the rye in 1 gallon of 150 F water for approximately 30 minutes

  2. Remove the grains, add 2 gallons of water and bring it to a boil

  3. Remove the brew kettle from the heat source and stir in the extract

  4. Once the wort resumes boiling, add 1 ounce of hops

  5. Add another 1 ounce of hops and the Irish moss at 45 minutes

  6. Add the final 1 ounce of hops at 55 minutes

  7. Once 60 minutes are up, chill the wort to about 70 F and pitch the yeast

  8. Ferment for 1 week in the primary and 2 weeks in the secondary

  9. Add the blueberry extract to the bottling bucket or keg

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