Fruit

Recipe Menu


Blueberry Ale

Back to menu Source: Patrick Stirling (pms@Corp.Sun.COM) Digest: Issue #493, 9/11/90 Ingredients:
Procedure: Steep crystal malt while bringing to boil. Remove grains and add extract and boiling hops. Boil 60 minutes. Add finish hops and let steep 15 minutes. Sparge into ice, mix. Rack to 7-gallon carboy. At peak of fer- mentation add blueberries. Ferment 1 week and rack to secondary. Prime with corn sugar. Comments: When I tasted this during the bottling stage there was not much blue- berry flavor. More blueberries may be required to give a stronger taste. The beer came out remarkably clear with a nice reddish tint. Specifics: Primary Ferment: 1 week 173

Apples in the Snow

Back to menu Source: Shannon Posniewski (imagesys!shannon@uu.psi.com) Digest: Issue #521, 10/19/90 Ingredients:
Procedure: Cut apples into 8-10 slices. Put 1-1/2 gallons water into pot, add boil- ing hops and bring to boil. Add extract and corn sugar. Boil 40 minutes. Add finishing hops and apples. Steep 15 minutes. Pour wort into 3-1/2 gallons cold water. Push apples to one side and pitch yeast. Ferment 3 weeks. Comments: This is based on Papazian"s "Cherries in the Snow." We used Granny Smith and Macintosh because we wanted high-fructose varieties---besides, we like them. Perhaps the use of Saaz or a more delicate hops would be in order because this was too hoppy. Beer seems to improve with age and after a few months the flavor was described as "immaculate" but with balance tipped more toward hops than apple. Specifics: Original Gravity: 1.050 Final Gravity: 1.015 Primary Ferment: 3 weeks 174

Feelix the Cat Dark Cherry Lager

Back to menu Source: Mike Herbert (michaelh@homebrew.wv.tek.com) Digest: Issue #441, 6/18/90 Ingredients:
Procedure: Steep black patent malt in 2 gallons of water bringing to boil. Strain out grain. Add extract and boil with Cascade hops, gypsum, and salt. Boil 60 minutes. Remove from heat. Add finishing hops and cherries. Steep 30 minutes. Strain into fermenter with cold water to make 5 gallons. Pitch yeast. Comments: This recipe came from Charlie Papazian many years ago. This is supposed to make a lager, but I've never actually produced a lager with this recipe, only an ale. The cherries add a sweetness, but are not over- powering in a dark beer. I also tried another cherry beer called "Sinfully Red Cherry Ale" from the Spring 1984 issue of Zymurgy. This used 10 pounds of cherries and made a much lighter beer. 175

Dark as the Night Stout

Back to menu Source: Wayne Allen (wa@cadillac.cad.mcc.com) Digest: Issue #312, 11/29/89 Ingredients:
Procedure: Crush and boil blueberries in 1-1/2 gallons of water for 10 minutes. Strain out berries. Add grains and steep. Add extract and hops and bring to boil. Strain into fermenter with enough cold water to make 5 gallons. Pitch yeast. Give this lots of time in the secondary fermenter or add champagne yeast after initial fermentation. Comments: This tastes like a normal stout, but after 4 or 5 sips, a warm glow begins to suffuse your throat and tummy; great for winter nights. Don't worry about pectin haze, you definitely won't see it! 176

Pick of the Season Cherry Ale

Back to menu Source: Chuck Coronella (coronellrjds@che.utah.edu) Digest: Issue #447 Ingredients:
Procedure: This recipe makes 5-1/2 gallons. Freeze cherries a couple days before brewing. Defrost in the fridge. While wort is boiling, remove stems and crush cherries. After boiling, pour wort over cherries in fermenter. Add cold water and pitch yeast. After a couple days, rack to secondary, straining out cherries. Comments: I decided to use lactose because several people thought Papazian's Cherries in the Snow was a bit dry. Specifics: Primary Ferment: 2 days Secondary Ferment: 6--8 weeks 177

Blackberry Stout

Back to menu Source: Andy Wilcox (andy@mosquito.cis.ufl.edu) Digest: Issue #415, 5/9/90 Ingredients:
Procedure: Start grains in brewpot with cool water. Remove when boil commences. Add all malt and Hallertauer hops. Boil 1 hour. Add Fuggles and boil 5 more minutes. Remove from heat. Add thawed blackberries and steep 15 minutes. Cool. Dump whole mess into primary. After a couple rack to secondary, straining out berries. Comments: This stout reaches prime in 4-6 weeks and rapidly deteriorates from there, acquiring a winey flavor as the residual blackberry sweetness erodes. An amateur judge commented, "Good and black. Good mouth feel. Unbelievable finish---seems to last forever! Fruit? I want the recipe. Nice job." 178

Basic Fruit Beer

Back to menu Source: John Isenhour (LLUG_JI%DENISON.BITNET) Digest: Issue #177, 6/14/89 Ingredients:
Comments: 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. 179

Framboise

Back to menu Source: Cher Feinstein (crf@pine.circa.ufl.edu) Digest: Issue #402, 4/19/90 Ingredients:
Procedure: Crack, steep, and strain crystal malt before boiling. Add extract and hops. Boil. Strain into primary. Add 2-1/2 cups raspberry puree. Add enough cold water to make 5 gallons. Pitch yeast. When racking to secondary, add another 10 cups raspberry puree. Comments: I figured that I'll sterilize anything I use to add the puree, while taking my chances with the puree itself (rather than heating it up and risking setting the pectins). 180

Cranbeery Ale

Back to menu Source: Tim Phillips (tcp@esl.ESL.com) Digest: Issue #327, 12/20/89 Ingredients:
Procedure: Crush cranberries. Boil wort. Add cranberries to wort at time finishing hops are added. Turn off heat and steep at least 15 minutes. Pour wort into fermenter with enough water to make 5 gallons. Pitch yeast. After about 5 days, strain into secondary fermenter, avoiding sediment. Bottle after about 1 more week. Age bottles about 2 weeks. Comments: This isn't the best beer I've ever had, but the red color and mixture of cranberry, champagne, and beer tastes (in that order) together make wonderful conversation pieces. A perfect treat for the holidays. The cranberry taste is quite dominating: I might try just 2 or 3 pounds of cranberries in the future. This recipe is based on Papazian's Cherries in the Snow. Specifics: Primary Ferment: 5 days Secondary Ferment: 1 week 181

Great Pumpkin Bitter

Back to menu Source: Barry Cunningham (abvax!calvin.icd.ab.com!bwc) Digest: Issue #299, 11/9/89 Ingredients:
Procedure: Steep black patent malt. Remove grain and add extracts. Boil wort 60 minutes with 2-3 ounces ginger, add boiling hops at 30 minutes. At 10 minutes add cinnamon. In last couple minutes, add finishing hops. Pre- pare pumpkin while wort is boiling: place pumpkin flesh in blender or food processor and mush. Mix chopped cilantro and 1-2 ounces fresh ginger in with mush. Place pumpkin mush, wort, and water to make 6-1/2 gallons in primary fermenter. Let primary fermentation proceed 1 week. Remove pumpkin mush and strain remaining liquid into 5 gallon carboy. Rack again after 3 weeks. Bottle after another 2 months. Comments: This is quite aromatic and will make a good sipping beer for next halloween. It is definitely not for consuming in large quantity. Specifics: Primary Ferment: 1 week Secondary Ferment: 2 weeks + 2 months 182

Washington Apple Ale

Back to menu Source: Joe Shirey (jshirey@jarthur.Claremont.edu) Digest: Issue #370, 3/2/90 Ingredients:
Procedure: In cold water, place crushed dark crystal malt in a cheesecloth. Bring water to boil. When boiling commences, remove grain and add Telford's. Boil 15-20 minutes. Add sugar and honey and boil another 10 minutes. Reduce heat so that boiling stops. Add cinnamon and sliced apples and steep 15 minutes. Remove apples with strainer and transfer wort to primary. Comments: This beer has a medium body with a hint of apple flavor. It is very smooth with little or no bitterness, but that can be changed by adding finishing hops. 183

Raspberry Imperial Stout

Back to menu Source: Dan Miles (miles@cs.washington.edu) Digest: Issue #483, 8/28/90 Ingredients:
Procedure: This makes 6-1/2 to 7 gallons. This is based on Papazian's recipe from the Summer 1990 issue of Zymurgy, except that I use more raspberries than Charlie. Follow his directions, or E-mail me for directions. (Directions are pretty standard.) The Bullion hops and Northern Brewer are used for bittering and are added to the boil. The Kent Goldings pellets are used for dry-hopping. Comments: This had a very strong raspberry taste with a slightly coffee/dark malt and hoppy/bitter aftertaste. The raspberry taste is accompanied by a sort of astringency or acidity that will supposedly soften with age. It's still very young for an Imperial stout. Specifics: Original Gravity: 1.087 Final Gravity: 1.022 184

My Framboise Recipe

Back to menu Source: Cher Feinstein (crf@pine.circa.ufl.edu) Digest: Issue #479, 8/22/90 Ingredients:
Procedure: The wheat malt should ideally be a 60-40 mix of wheat and barley. The crystal malt is cracked and steeped in hot water for 20 minutes, then strained. The hops are then added and the mixture is boiled for 45 min- utes. Chill and add yeast. Allow the beer to ferment for 7 days and then prepare raspberry mixture by defrosting berries and using blender to puree. Pitch in fermenter and after 48 hours, bottle. Next time I make this, I will modify the recipe to use 1 can (6.6#) of Ireks wheat malt, 3-4 pounds of light DME, 1 ounce of Hallertauer (35 minute boil), and again, Wyeast #3056. By using a 100% wheat extract, such as Ireks, I can control the amount of barley extract to assure 60% wheat to 40% barley. Comments: I've been getting a large head with good lace, and an enormous aroma of raspberries. The brew is also crystal clear, with a deep ruby color (which I consider to be just plain luck since wheat beers are character- istically cloudy). As aging continues, any hints of astringency are disappearing. It will probably need 4--6 months aging time, quite possi- bly more. Specifics: Primary Ferment: 7 days Secondary Ferment: 48 hours 185

Purdue Red Hot Apple Ale

Back to menu Source: Lynn Zentner Digest: Issue #607, 4/1/91 Ingredients:
Procedure: Bring 3 gallons water to boil and put in brew bucket to cool. Bring 1.5 gallons water and crystal malt to boil. Remove grain. Add extract, honey, burton salts, and irish moss and boil for 15 minutes. Add red hot candies. Turn heat to low after candies melt. Add apples and cinnamon and steep 15 minutes. Dump into brew bucket, then transfer to primary. (I made malted applesauce out of the apples by the way!) Comments: This ale is a nice light beer with little bitterness. You can't really taste the red hots too much, but the are definitely in the aroma. My husband had his doubts about this since the only hops were whatever was in the extract, but he was pleasantly surprised. The red hot candies make a very nice addition to the brew. I think they might be good in some other styles, too. 186

John's Raspberry Ale

Back to menu Source: John DeCarlo (jdecarlo@mitre.org) Digest: Issue #740, 10/8/91 Ingredients:
Procedure: Prepare 1 quart starter two nights before. Purchase some fresh rasp- berries (if possible. Try local farmer's market). Freeze raspberries night before brewing to break down cell walls. Pre-boil some water. Cooled some and freeze some. Prepare wort as usual by steeping crystal malt in 150-160F water while the brew pot water is heating up and sparg into the brewpot. Boil about an hour. Add 2 ounces Hallertau at 15 minutes and another 1/2 ounces at end of boil. At the end of the boil, toss all the raspberries into the brewpot and let sit for fifteen min- utes. Wort was pretty cool by then. Toss *everything* into the fermen- ter. (With the raspberries in there, I figured I couldn't get any S.G. readings, so I didn't try.) Comments: In spite of everything, this came out very very well, with rave reviews from everyone. 187

Strawberry Beer

Back to menu Source: s94taylo%usuhsb.bitnet@cunyvm.cuny.edu Digest: Issue #659, 6/14/91 Ingredients:
Procedure: 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. Comments: Crystal malt adds sweetness, and helps to bring out the essence of the fruit. One other important ingredient was pectic enzyme, as the pasteur- ization sets the pectin very well. This results in a very nice looking crystal clear beer with a pink-amber hue. Specifics: Final Gravity: 1.008 188

Apricot Ale

Back to menu Source: Michael Bass (lg562@koshland.pnl.gov) Digest: Issue #743, 10/18/91 Ingredients:
Procedure: Steep pilsner malt at 150 degrees for 1 hour. Strain and sparge grain. Add malt extract. Bring to boil and boile for 60 minutes. Add 1 ounce Chinook hops at 30 minutes. Add Mt. Hood in the last 2 minutes. The apricots were added at the end of the boil. The wort was then sparged into the primary fermentor, say about 10 minutes after the apricots were added. The wort was cooled over night and the yeast was pitched in the morning. After a week, the beer was racked to the secondary. Here it rested for one month (either I'm busy or patient; I wish I could say the latter) before bottling. Comments: How did it turn out? It was a fine light ale. Nice golden amber color with a good hop bite. About half way through a mug, I start noticing the taste of cloves. But I didn't notice any apricot taste. I think it would be worth trying it again only letting the apricots sit in the primary fermentor. At least that's what I'd try next. Specifics: Original Gravity: 1.050 Final Gravity: 1.015 Primary Ferment: 1 week Secondary Ferment: 1 month 189

Cranberry Beer

Back to menu Source: Dave Bonar (eebonar@sn01.sncc.lsu.edu) Digest: rec.crafts.brewing, 8/14/91 Ingredients:
Procedure: I thawed the berries and blended with enough water to make a little over 2 quarts of slush. Meanwhile I did a normal extract brew using the Munich malt as a specialty grain (i.e., put in a double layered pair of clean panty hose and stuck in the pot while I bring the cold water to a boil). At the end of the hour of boiling I put in the finishing hops and poured in the cranberry liquid for the final minute or two as I turned off the heat. I bottled after a week. Comments: I am finding it very tasty. After a month it is somewhat sweet with a distince fruit flavor. I'm not sure that you can identify the flavor as cranberries without knowing which fruit it is.. It turned out somewhat cloudy but the color is a pretty rose. Specifics: Primary Ferment: 1 week 190

Framboise

Back to menu Source: Mike Charlton (umcharl3@ccu.UManitoba.CA) Digest: Issue #589, 3/5/91 Ingredients:
Procedure: We did a beta glucan rest at 120 degrees for 30 mins, a protein rest at 130 degrees for 30 mins, and a saccrafication rest at 155 for 1 hour. Be exta careful with the sparge because it has the potential to be very slow (although we managed to whip right through in 45 mins.). We boiled the wort for 2 hours, leaving the hops in for the entire boil. Cooled with an immersion chiller to 42 degrees and strained into a carbouy. After 8 hours we racked the wort off of the trub and pitched the yeast. We left it in primary for 2 weeks and then racked it into a carbouy and added the raspberries. Comments: We had a bit extra so we are doing a small fermentation (without the raspberies) of about 3/4 of a gallon. To this we added a teaspoon of yogurt to try to get a lacto bacillus infection and produce lactic acid. If it produces anything interesting I'll post the results. Anyway, I can't comment on how this beer will taste as it is still in secondary and is fairly expeimental. Specifics: Primary Ferment: 2 weeks 191

Fruit Galore

Back to menu Source: Chad Epifanio (chad@mpl.UCSD.EDU) Digest: Issue #745, 10/22/91 Ingredients:
Procedure: Mash Klages and crystal malt at 158 degrees for 90 minutes. Sparge. Bring wort to a boil and add hops. Boil for 1 hour. Add fruit and spices during final 10 minutes of boil. Cooled to 80 degrees in half-hour and pitched. Racked after 5 days, and noted rocky head from fruit pulp. Added 2 tablespoon dissolved gelatin after 12 days. Bottled after 15 days. NOTE: I forgot the Irish Moss. Comments: There was too much particulate (orange pits, plum halves, etc) to get an original SG, so I didn't even bother with a FG. It tastes a bit tart, but the hops is a good balance for the sweetness. It is quite clear, considering all the stuff that went in it. A pale yellow color. Probab- ly not enough spice character, namely the cloves and cinammon. All in all, quite drinkable, but the taste does stay with you for awhile. Specifics: Primary Ferment: 5 days Secondary Ferment: 12 days 192