Basic Fruit Beer
Classification:
fruit beer, juice, extract
Source: John Isenhour (LLUG_JI%DENISON.BITNET)
Issue #177, 6/14/89
This recipe was described in the Summer 1987 issue of Zymurgy. See the
issue for procedural details. When I brew with fruit I do not add fruit
to the boil, this will set the pectins to creating a haze. Instead add
them after the boil and steep. I generally use a wheat malt extract to
emulate a lambic frambozen. Try a Lindemann Framboise to see what you're
shooting for. They use unmalted wheat in their beer.
Ingredients:
- 4-pound can, Alexanders pale malt extract
- 1/2 pound, light dry extract
- 10 HBU, hops
- 1/4 teaspoon, Irish moss
- 2 gallons, fruit juice (such as apple, pineapple, cranberry,
or raspberry)
- yeast
Procedure: