Based off of recipe at byo.com http://byo.com/smoked-beer/item/1383-smoked-raspberry-porter
Wash and freeze blueberries. 3 gal water to 164F. Add grains into mash water, which should settle to around 152° F. Hold 75 min. at this temperature. Mash out at 169F for 15 mins.
Bring to a boil. Add bittering hops, boil 45 min., then turn off heat.
Cool to 70° F. and pitch yeast.
Ferment at 65° F for 10 days or until primary fermentation seems to have stopped. Thaw blueberries, place in secondary fermenter, and rack beer onto them. Age on fruit for 10 days near 65° F, then rack the beer off the fruit into another vessel. Allow to age and clarify for about two weeks at 58° to 60° F. Prime with corn sugar and bottle.
Bottle condition for at least two weeks.
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