Bloody Alice Wheat Beer

Source: M Kiessling
Recipe added: 03/17/99
Email: mgk@ecs.soton.ac.uk

Makes a lovely deep scarlet beer, with a pronounced fruit flavour and a delicate honey backnote. Very cloudy, LOTS of sediment. Drinkable 2 weeks after bottling, superb after 4 weeks. A friend said "2 pints of this and you're in wonderland" hence the name Bloody Alice. Good summer beer, best served cold!

Specifics

Recipe type: Extract
Batch Size: 5 imp. gallons
Starting Gravity: 1062
Finishing Gravity: 1012
Time in Boil: 90min
Primary Fermentation: 5 days
Secondary Fermentation: 2 weeks

Ingredients:

3.0 kgs frozen Summer Fruit (Strawberries, Cherries, Raspberries, Blackberries, Blueberries, Redcurrants)
3 kgs 55/45 wheat/barley Dried Malt Extract
500g Organic Clover Honey
250g Molasses Sugar
1 oz. Hallertau leaf hops (90min)
Wyeast 3056 Bavarian Wheat
3 oz. glucose (priming)

Procedure:

Smack yeast and make starter. Place frozen fruit in hop bags to defrost. Boil water and add extract and hops at boil. Dissolve honey and sugar in 3 pints of hot water and pour into saucepan. Place fruit in honey/sugar mixture and bring up to 90 degrees C (just below boiling). Hold temperature for 15 mins. At flame-out, add entire contents of pan to wort and steep for 15 mins. Drain wort into bucket squishing fruit bags well. Cool, top up to 5 gallons and pitch yeast.

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