Berry Strawberry Ale

Source: KHButtrum@aol.com, HBD Issue #2063, 6/8/96

Ingredients:

• 1 lb cyrstel malt 30L
• 3 lbs amber malt syrup
• 3 lbs light malt syrup
• 1 lb extra-light dry malt
• 1 once Pride of Ringwood (boil 45min)
• 0.5 once saaz (boil 15min)
• 0.5 once saaz (boil 1min)
• 5 quarts Strawberries cleaned and mashed
• 1 tablespoon fruit pectin
• 1 package Whitbread dry yeast
• 3/4 c corn sugar

Procedure:

After boil is completed turn down heat and add strawberries. Try to keep wort at 160degs for 15min. Pour entire contents of pot into primary after cooling.

Ferment in primary for 5 days. Then rack to secondary and add the fruit pectin. Let rest for three weeks . After that if you can, drop the temp. of the beer to 35degs for 1 week. If this is done then you need to add about a teaspoon of yeast when racking to bottleing pail. Let the beer rest in bottles for at least 3 weeks. The longer the better.