This cream stout recipe is one that I will be brewing again. It is such a mouthful of all different flavors, including roastiness, chocolate, fruity esters, and of course a hint of blueberry. I’ve never been much of a fan of an overpowering fruit flavor. This beer gives the slightest aroma and taste of blueberries. It seems to come and go as you drink through the beer. It’s kind of one of those mystery flavors, whereas if I didn’t tell you it was blueberry, you might be utterly confused through the whole drink. This recipe is a great base to compliment other flavors, not just fruit. I’d love to experiment with it again and substitute the blueberries for vanilla, orange peel, or even some fall spices like nutmeg. It’s a cream stout. The lactose gives you a nice sweetness while the black patent and chocolate malt balances it out.
The recipe is below and I have to give BrewToad’s user ‘semperjim’ the credit for the idea of the recipe. I added my own spin on the recipe and came up with the following. Pretty proud of this one. I’d really like to hear your feedback if you decide to brew a batch for yourself.
The Recipe (5 Gallons All-Grain)
7 lbs. 2-Row Pale Malt
1 lb. Caramel 60L
1 lb. Flaked Wheat
0.5 lb. Black Patent Malt
0.5 lb. Chocolate Malt
1 oz. Saaz @ 60 min.
1 oz. Willamette @ 45 min.
0.25 tsp. Irish Moss @ 10 min.
0.5 lb. Lactose @ 10 min.
3 lbs. Blueberries (frozen, thawed, and cooked for 15 min. @ 180F) added 7 days before kegging/bottling
Irish Ale Yeast (Wyeast 1084)
The blueberries I used in this recipe were frozen. I slowly heated them in a sauce pan and cooked them for 15 minutes at 180F. They were removed from the heat, covered with aluminum foil and left for a few hours to cool down to room temperature. Then I added them directly to the fermentor. This caused a second fermentation which lasted about 2-3 days.