| 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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