Fruit

Recipe Menu

 


                                  Blueberry Ale

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     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





















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                                Apples in the Snow

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     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














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                         Feelix the Cat Dark Cherry Lager

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     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.



















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                             Dark as the Night Stout

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     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!























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                          Pick of the Season Cherry Ale

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     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


















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                                 Blackberry Stout

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     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."



















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                                 Basic Fruit Beer

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     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.





























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                                    Framboise

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     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).


























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                                  Cranbeery Ale

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     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
















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                               Great Pumpkin Bitter

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     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











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                               Washington Apple Ale

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     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.























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                             Raspberry Imperial Stout

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     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











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                               My Framboise Recipe

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     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













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                             Purdue Red Hot Apple Ale

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     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.















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                               John's Raspberry Ale

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     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.




















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                                 Strawberry Beer

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     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












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                                   Apricot Ale

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     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









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                                  Cranberry Beer

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     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


















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                                    Framboise

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     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















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                                   Fruit Galore

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     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








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