Beer Forum

Looking to develop my first partial mash recipe. Would like a little feedback and thoughts. My wife and I will be blueberry picking with my daughter in a couple weeks, which sprouted the idea of a blueberry ale. Upon this thought I developed this recipe with the goal of developing a "breakfast" beer. My foundation is blueberry toast with maple syrup. A sweeter dessert style beer for me and the mrs.

Bluebaley Breakfast:
5 lbs. American 2-row
.5 lbs. Belgian Biscuit
.75 lbs. Golden Naked Oats
1 lbs. Belgian Cara-Pils
2 lbs. Dry Light Extract
8 oz. Maple Syrup
0.5 lbs. Malto Dextrin
0.5 oz. Columbus (Pellets, 13.00 %AA) boiled 60 min.
0.50 oz. Willamette (Pellets, 5.00 %AA) boiled 1 min.
6 pounds blueberries
Yeast : White Labs WLP001 California Ale

Target Gravity: 1.056
Bitterness 29.0 IBU
Alcohol (%volume) 5.9 %

Mash grains at 154 with 3 gallons. Sparge with 180 3.5 gallons at 180.
Maple syrup added at peak fermentation.
Blueberries pureed and added to secondary.


Any thoughts and feedback greatly appreciated. I would like a slight toasted and maple syrup taste with the blueberries hopefully shining through.

Scares me to see so many unkowns (read; Maple syrup, Blueberries, many malts) - should you not use a simple tried and true base recipe (Stout for example) and see how the Blueberrie addition does??

Good luck - happy brewing!