Blueberry Barley Wine

I intend this beer to age until around Thanksgiving/Christmas 2003.

Brewer:	Alex		Email:	baillieul@cox.net
Beer:	Blueberry Barley Wine		Style:	Barley Wine
Type:	Extract w/grain		Size:	3 gallons
Color:	13 HCU (~9 SRM)		Bitterness:	68 IBU
OG:	1.116		FG:	1.026
Alcohol:	11.6% v/v (9.1% w/w)
Water:	Charcol Filtered
Grain:	2 lb. Dextrine malt (Cara-Pils)
Steep:	Steep grains at around 155° for 45 minutes
Boil:	60 minutes	SG 1.087	4 gallons
	6 lb. Light malt extract 2 lb. Honey
	Add honey and irish moss 15 minutes from end of boil.
Hops:	1 oz. Centennial (9% AA, 60 min.) .5 oz. Perle (7% AA, 45 min.) .5 oz. Perle (7% AA, 30 min.) 1 oz. Cascade (aroma)
Yeast:	White Labs WLP028 Edinburgh Ale Yeast (1 quart starter).
Log:	Steep one pund of blueberries in Bacardi 151, vodka, etc.. for 1 hour, and then add into primary fermenter. For the secondary fermenter, boil one pound of blueberries with a little sugar. this will bring out some juice and biterness. Ferment at ale temperatures. May add champagne or other high gravity yeast if fermentation stops too soon. At bottling, add 1/4 tsp clove, 1/2 tsp nutmeg and 1 tsp cinnamon to the beer (you can really smell it). This beer turned out a deep purple/red color (not at all like the color swatch shown).
Carbonation:	Carbonate with .5 cups corn sugar
Tasting:	Will update as it ages.

Recipe posted 04/19/03.