Name: Elephant & Castles Lake Of The Woods Forgotten Lake Blueberry Ale Recipe
Cook time: 24 h
Total time: 24 h
Yield: 40 servings
Ingredients: 6.5 lbs Pale malt (2-row) crushed; 0.5 lbs Munich malt; 0.5 lbs Wheat malt (optional, for mouthfeel); 0.25 lbs Crystal/caramel malt 20L; 8 oz Light dry malt extract (for late addition, optional); 0.5 oz Northern Brewer hops (bittering); 0.5 oz Cascade hops (aroma/hop flavor); 1 packets Ale yeast (US-05 or Nottingham); 1 tsp Yeast nutrient; 3 lbs Fresh or frozen blueberries; 3 oz Corn sugar (priming for bottling); 1 tbsp Lemon zest (optional, for brightness); 1 tsp Pectic enzyme (optional, helps clarify); 5 gal Brewing water (adjusted to 5.2-5.4 pH if possible); 1 each Campden tablet (optional, for fruit sanitization)

cranberry almond granola, vanilla greek yogurt, fresh fruit, whipped cream

BREAKFAST BANANA SPLIT

Heat about 3.5 gallons of brewing water to 165°F (74°C).

Heat strike water

Add crushed pale malt, Munich, wheat, and crystal malt to a mash tun. Pour the strike water to achieve a mash temperature of 152°F (67°C). Hold at 152°F for 60 minutes for good conversion and moderate body.

Mash in

Raise mash temperature to 170°F (77°C) for mash out, then sparge with enough water to collect about 6.5 - 7 gallons of wort in your kettle.

Mash out and sparge

Bring wort to a rolling boil. At the start of a 60-minute boil add 0.5 oz Northern Brewer hops (bittering). With 15 minutes left add the 0.5 oz Cascade hops and the 8 oz light DME (if using) to bolster fermentables and help body. If using, add 1 tsp yeast nutrient with 10 minutes left.

Boil and hop additions

After the 60-minute boil, turn off heat and whirlpool for 10 minutes to let solids settle. Chill wort quickly to ~68°F (20°C) using a wort chiller or ice bath.

Whirlpool and chill

If using frozen blueberries, thaw them in the refrigerator. Place blueberries in a sanitized container. Optionally add a crushed Campden tablet and stir; wait 24 hours if you want to remove wild yeast/bacteria. Drain any excess liquid back into the fermenter; discard the Campden solution before adding to beer. If using fresh fruit, rinse and remove stems.

Sanitize and prepare blueberries

Puree or crush the blueberries in a sanitized blender or with a sanitized potato masher until mostly broken down. If you prefer less sludge, put the puree in a sanitized nylon hop bag or muslin bag for easy removal/pressing later.

Puree or crush

If using pectic enzyme, add it to the fruit per manufacturer instructions (typically 1 tsp) and let sit 12–24 hours to reduce haze and pectin. Do this step during the 24-hour Campden rest if both are used.

Add pectic enzyme (optional)

Rack or pour the chilled wort into a sanitized fermenter, leaving behind as much trub as possible. Top up with water to reach 5 gallons if necessary to achieve target volume and gravity.

Transfer wort to fermenter

Measure original gravity (OG) — target OG ~1.048–1.054. Aerate or oxygenate the wort well (2–3 minutes rocking if small batch or oxygen with a diffuser) and pitch a healthy packet of ale yeast (rehydrate if the strain calls for it).

Pitch yeast and oxygenate

Ferment at 66–68°F (19–20°C) for primary fermentation. After 3–5 days when active fermentation has slowed (or when gravity is down about half), add the prepared blueberry puree to the fermenter. If using a fruit bag, press lightly to extract juices but avoid pushing through solids that cause harsh flavors.

Ferment

Allow the beer to condition on the blueberries for 5–10 days at fermentation temperature. Taste periodically; extended contact (2–3 weeks) can increase blueberry character but may add astringency. Optimal time often 7–10 days.

Secondary ferment (on fruit)

Rack the beer off the fruit into a secondary fermenter or clean keg to finish conditioning. Let sit for another 5–10 days to allow fruit solids to settle and flavors to integrate. Optionally cold crash to help clarification.

Rack off fruit and bulk age

Measure final gravity (FG). Target FG ~1.010–1.012 (ABV around 5–5.5%). Sanitize bottles and caps. Dissolve 3 oz corn sugar in 1 cup boiling water, cool, and add to bottling bucket or prime directly into keg if kegging.

Prepare for bottling

Gently siphon beer into bottling bucket (or keg) to avoid aeration, mix with priming solution, then fill and cap bottles. If kegging, carbonate to ~2.4 volumes CO2.

Bottle or keg

Condition bottles at room temperature for 10–14 days to carbonate, then chill 24–48 hours before serving. Serve 16 oz pours (one tall glass) at 45–50°F (7–10°C).

Conditioning and serve

Pale malt (2-row) crushed

Munich malt

Wheat malt (optional, for mouthfeel)

Crystal/caramel malt 20L

Light dry malt extract (for late addition, optional)

Northern Brewer hops (bittering)

Cascade hops (aroma/hop flavor)

Ale yeast (US-05 or Nottingham)

Yeast nutrient

Fresh or frozen blueberries

Corn sugar (priming for bottling)

Lemon zest (optional, for brightness)

Pectic enzyme (optional, helps clarify)

Brewing water (adjusted to 5.2-5.4 pH if possible)

Campden tablet (optional, for fruit sanitization)

Lake of the Woods Forgotten Lake Blueberry Ale

Make Lake Of The Woods Forgotten Lake Blueberry Ale Recipe in just 24h . 16oz Blueberry Ale

Lake of the Woods Forgotten Lake Blueberry Ale

Descriptors

Tasting Notes

Food Pairings

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