Last Updated on Sunday, 4 April 2010 06:32 Written by admin Friday, 24 October 2008 12:35

Beer Style: fruit beer, cherry wheat beer, honey
Recipe Type all-grain
Description:
The batch does not taste bad although the cherry taste is none to prominent.
Ingredients:

* 6 pounds, 2 Row English Pale Malt
* 4 pounds, Malted Wheat
* Gypsum (for adjusting PH)
* Irish Moss (Clarity)
* 10–1/2 pounds, Cherries
* 1 pound, Honey
* 1 ounce, Saaz Hops – Boiling
* 1/4 ounce, Saaz Hops – Finishing
* yeast

OG: 1.040
Procedure:
I mashed using 10 quarts at 140 F strike heat for a protein rest at 130 F. Then added an additional 5 quarts at 200 F to bring to a starch conversion at 150 F raised to 158 F, with a mash-out at 168 F. Sparged with 5 gallons of water at 168 F recovering over 7 gallons. Boiled for two hours. Chilled down to about 70 F, pitched yeast.

Last Updated on Sunday, 4 April 2010 06:32 Written by admin Friday, 24 October 2008 12:35

Beer Style: stout, fruit beer, cherry stout
Recipe Type extract
Description:
Here is a great fruit beer recipe! This recipe is designed for the intermediate brewer.
Ingredients:

* 3.3 lbs. John Bull plain dark malt extract syrup
* 2 1/2 lbs. Premier Malt hopped flavored light malt extract syrup
* 1 1/2 lbs. plian dark dried malt extract
* 1 lbs. crystal malt
* 1/2 lbs. roasted barley
* 1/2 lbs. black patent malt
* 1 1/2 oz. Northern Brewer hops (boiling): 13 HBU
* 1/2 oz. Willamette hops (finishing)
* 8 tsp. gypsum
* 3 lbs. sour cherries
* 2 lbs. choke cherries or substitute with 2 lbs. more sour cherries
* 1-2 pkgs. ale yeast
* 3/4 c. corn sugar or 1 1/4 c. dried malt extract (for bottling)

Procedure:
Add the crushed roasted barley, crystal and black patent malts to 1 1/2 gallons of cold water and bring to a boil. When boiling commences, remove the spent grains and add the malt extracts, gypsum and boiling hops and continue to boil for 60 minutes. Add the 5 lbs. of crushed cherries (pits and all) to the hot boiling wort. Turn off heat and let the wort steep for 15 minutes (at temperatures between 160-180 degrees F{71-88 C} in order to pasturize the cherries. Do not boil. Add the finishing hops 2 minutes before you pour the entire contents into a plastic primary fermenter and cold water. Pitch yeast when cool. After 4-5 days of primary fermentation, rack the fermenting beer into a secondary fermenter. Secondary fermentation should last about 10-14 days longer. Bottle when fermentation is complete.

Last Updated on Sunday, 4 April 2010 06:32 Written by admin Friday, 24 October 2008 12:34

Beer Style: fruit beer, pumpkin
Recipe Type extract
Description:
Made my second annual “It’s the Great Pumpkin Charlie Brown” Ale recently, and it has turned out wonderfully. So good in fact, that I thought I would share the recipe. Not trying to boast, just want to share with you other homebrewers.

It made a wonderful fall beer. (Almost too good, as the wife and her friends like it a little too much!! The spices were a little strong for about two weeks, but then they mellowed nicely. By far one of the best brews I have made (but then I always say that .
Ingredients:

* 7 pounds light dried malt extract
* 1 pound 40 L Crystal malt
* 2 pounds pale ale malt
* 1 whole pumpkin (10 – 15 lbs)
* 1 teaspoon ground cinnamon
* 1 teaspoon pumpkin pie spice
* 2 ounces fuggles (90 min)
* 1 ounces hallertauer (90 min)
* 1/2 ounce fuggles (5 min)
* 1/2 cup brown sugar mixed with 1 teaspoon cinnamon and 1 teaspoon pumpkin pie spece (for priming)
* Wyeast liquid ale yeast, in starter

Procedure:
Clean and quarter the pumpkin, bake for 30 minutes at 350 F. Puree the pulp in food processor or blender. The grains and pumpkin were mashed for 90 minutes at 154 F. This thick mess was then strained into the brewpot (a long process!), and then a standard 90 minute boil took place. When done, cooled with a chiller, and WYEAST starter was pitched. Sorry about the WYEAST number, I forgot to record it. I know it was an ale yeast, and most probably a German ale yeast to be specific, but I am not certain. Standard fermentation and bottling, except the spices were added at priming time wiht the priming sugar.
Submitted by: Brian Walter