| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruits | 1 | Servings | |
INGREDIENTS
| 3 1/3 | lb | M&F amber hopped syrup |
| 3 1/2 | lb | Dry light malt |
| 1 | lb | Crushed crystal malt |
| 1 | oz | Northern Brewer leaf hops, |
| (alpha=8 0%) 1 | ||
| 8 | pt | Fresh strawberries, washed, |
| Stemmed, puree | ||
| 4 | tb | Pectin enzyme |
| Ale yeast starter |
INSTRUCTIONS
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. 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. Final Gravity: 1.008 Recipe By : Serving Size: From: Mailserv@mind.Org Date: Wed, 09 Mar 1994 01:35:58 -05 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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