Sea Dog Brewing Company: Blue Paw Wheat Ale

(5 gallons/19 L all-grain)
OG = 1.050 FG = 1.012
IBUs = 20   SRM = 4 ABV = 4.9%

Ingredients

6.5 lbs. (2.9 kg) 2-row pale malt
3.5 lbs. (1.6 kg) wheat malt
4 oz. (0.11 kg) Munich malt
4 AAU Hallertau hop pellets (60 min.) (1 oz./28 g at 4% alpha acids)
2.5 AAU Willamette hop pellets (25 min.) (0.5 oz./14 g at 5% alpha acids)
2 oz. (57 mL) concentrated liquid blueberry extract
1/2 tsp. yeast nutrient (15 min.)
White Labs WLP005 (English Ale) or Wyeast 1187 (Ringwood ale) yeast
3/4 cup (150 g) dextrose (if priming)

Step by Step

This is a single step infusion mash. Mix the crushed grains with 3.2 gallons (13.3 L) of 168 °F (76 °C) water to stabilize at 152 °F (67 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes.

Add hops at times indicated. Cool the wort to 75 °F (24 °C). Pitch yeast and aerate the wort heavily. Allow the beer to cool over the next few hours to 66 °F (19 °C) and hold at this temperature until the beer has finished fermenting. Transfer to a carboy and add the blueberry extract while stirring very slowly.

Condition for one week and then bottle or keg.

Extract with grains option: Substitute the 2-row pale malt in the all-grain recipe with 6.6 lbs. (3.kg) Muntons unhopped wheat liquid malt extract and decrease the wheat malt to 4 oz. (0.11 kg) and the Munich malt to 2 oz. (57g). Steep the crushed grains in 5.5 gallons (21 L) of water at 155 °F (68 °C) for 30 minutes. Remove grains from the wort, add the malt extract and bring to a boil. Follow the remaining portion of the all-grain recipe.