American Brewmaster's Pale Ale with Blueberries

I altered the recipe by added citra hops and sorachi ace hops in the boil and dry hoped in secondary. Added 2 lemons zested at 10 minutes left in boil. I also added 3 lbs of blueberry puree after the boil in this fashion - To add fruit in the primary fermentor: The fruit will be added to the brew pot after the boil is complete and bef... show more

I altered the recipe by added citra hops and sorachi ace hops in the boil and dry hoped in secondary. Added 2 lemons zested at 10 minutes left in boil. I also added 3 lbs of blueberry puree after the boil in this fashion - To add fruit in the primary fermentor: The fruit will be added to the brew pot after the boil is complete and before the wort has been chilled. Wash and pit the fruit, and mash with a potato masher, or use a food processor. When your beer has reached the end of the boil, turn the heat off and wait until the wort has cooled to about 200 oF. Once it has cooled, add the fruit pulp and replace the lid on the brew pot. It is important that the fruit is not boiled- this will release the pectins in the fruit which could cause haze problems in the finished beer. Allow the wort to stand for a full twenty minutes. If adding a large amount of fruit you may want to check the temperature: if it falls below 160 oF you will need to carefully add heat. If you do this, watch the pot carefully to make sure the heat is not raised above 180 oF. Use a sanitized spoon to stir the mixture- this will help to distribute the heat more evenly. After 20 minutes proceed with chilling the wort as you usually do. To get the most out of the fruit it is a good idea to leave the pulp in the beer during the primary fermentation, and then rack the beer off the fruit into a secondary fermenter after the primary fermentation. show less