Blueberry and cinnamon desserts are hard to resist, even for those who don’t have a sweet tooth – so we've decided to use these flavours in our Blueberry Cinnamon Porter recipe!
This beer has a moderately strong malt flavour, featuring a lightly burnt malt character with hints of chocolate and coffee with a bit of grainy, dark malt dryness in the finish. This beer has a medium-low bitterness which is accentuated by the dark malt. The hop flavour is medium-fruity and is nicely accentuated by the blueberries.
Useful tip: Allow the frozen bag of berries to thaw, spray the bag with sanitizer, put it into a zip-lock bag and crush the bag with a rolling pin or equivalent. Refreeze the bag overnight then allow thawing again before use. This process breaks up the berries and the freeze-thaw process breaks up the cell walls - all of which allow for better extraction of sugars and flavours in the beer.
Head to your local Mangrove Jack's stockist to pick up your ingredients and get brewing today.
Please note, the availability of these products may vary between regions.
Makes: 23 l
Preparation Time: 1 Hour
Approximate ABV: 4 %
YOU WILL NEED:
This recipe uses Amarillo hops. If you're unable to source this variety, check out our Hop Substitution Guide.
1. On the brew day, clean and sanitise your fermenter, airlock, lid and mixing paddle with Mangrove Jack’s Total San Sanitiser.
2. Add 3 L of boiling water to your fermenter, then add 30 g of Amarillo hops and cinnamon sticks (in a hop sock), steep for 10 minutes and remove the hop sock.
3. Add blueberries.
4. Pour the liquid malt extract from the Mangrove Jack's Craft Series Chocolate Brown Ale pouch and 600 g Mangrove Jack's Liquid Malt Extract - Amber into the fermenter and stir. (If you wish to save remaining extract, keep in an air-tight container and use ASAP.)
5. Top up to 23 L with cold water.
6. Check the liquid temperature is below 23°C (73.4°F), pitch the yeast and ferment for 10 days at 18 - 23°C (64 - 73.4°F). Please note your OG should be roughly 1.050.
7. After 10 days, increase the temperature to 22°C (72°F) and ferment for 4 days.
8. Add finings, wait 24 hours, then transfer to keg and force carbonate at 12psi at 4°C for 14 days - alternatively, bottle condition at a warm temperature for 3 weeks, and then transfer to a fridge and cold condition for final week (4 weeks total).
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