fruit beer, strawberry ale, extract
Issue #659, 6/14/91
Crystal malt adds sweetness, and helps to bring out the essence of the
fruit. One other important ingredient was pectic enzyme, as the
pasteurization sets the pectin very well. This results in a very nice
looking crystal clear beer with a pink-amber hue.
- 3.3 pounds, M&F amber hopped syrup
- 3--1/2 pounds, dry light malt
- 1 pound, crushed crystal malt
- 1 ounce, Northern Brewer leaf hops, (alpha=8.0%) 1 hour boil
- 8 pints, fresh strawberries, washed, stemmed, pureed
- 4 Tablespoons, pectin enzyme
- Ale yeast starter
Make a yeast starter by boiling 1 cup dry malt extract in a quart of
water and cool to below 90 degrees F. Add four of Red Star Ale yeast and
agitate. Let set for two hours.
Steep crystal malt in 1 gallon of water for a while, then "rinse" in
another 1--1/2 gallons. (I preboil.) Add malt and boiling hops and boil
liquid for 1 hour. Turn down heat to very low flame and add pureed
strawberries, heat for 15-20 minutes. Remove hops then cool wort. Dump
in primary fermenter and add cold bottled water. The temp should be
around 65-70. Dump in the yeast starter. The next day or sooner, add
about 4 tablespoons of pectic enzyme, right into the beer. Rack after 3-
4 days. Bottle with 3/4 cup corn sugar.