Don't Be So Blue-berry

This beer is designed as an American Pilsner, but will have blueberries added to it to make it a Blueberry Lager. A fruit Lager is something that has long made me wonder because I haven't seen many, so it's time to try it!

*This brew uses two 6.5 gal carboys for primary and 5.0 gal for secondary fermentation*

Brewer:	Backwoods Brew Boys		Email:	-
URL:	http://www.stickybottlebrew.com
Beer:	Don't Be So Blue-berry		Style:	American Pilsener
Type:	Extract w/grain		Size:	10 gallons
Color:	8 HCU (~6 SRM)		Bitterness:	23 IBU
OG:	1.052		FG:	1.012
Alcohol:	5.2% v/v (4.1% w/w)
Water:	Well Water
Boil:	60 minutes	SG 1.066	8 gallons
	9.3 lb. Light malt extract 4 lb. Light dry malt extract
	Bring mixture (wort) to a boil. Once a boil is reached, add in the first 2 oz of Hall. Hops. After 30 minutes add in the next 2 oz Hall. Hops. After the final 30 minutes, add the Saaz Hops and remove the heat. After 2-3 minutes begin chilling the wort.
Hops:	2 oz. Hallertauer Hersbrucker (4% AA, 60 min.) 2 oz. Hallertauer Hersbrucker (4% AA, 30 min.) 1 oz. Saaz (aroma)
Yeast:	The yeast used is a Wyeast Activator American Lager 2305, 1 packet for each fermentor.
Log:	After the initial fermentation at 54-58 wears off, add 5 lbs of blueberries to each carboy. **Freeze the blueberries if using fresh for 2 days, then thaw them for a day. Before adding to the fermenters, grind them to a pulp. Throw them into the initial fermenter (which should allow for a gallon extra space due to the new fermentation that will take place which can be very ferocious).** After the fermentation dies down again still at 54-58 and fruit pulp looks like it is pale and used, transfer to secondary fermenter. Ferment at 48 for 2-4 weeks to help finish the fermentation, as well as to settle out any solids that made it through the transfer process.
Carbonation:	Carbonated using 1 1/2 cups of corn sugar dissolved in warm water.

Recipe posted 09/05/09.