The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Fruit Experiment

First attempt at fruit beer. Designed to make two 4 gallon batches. Add fruit (strawberries) to one and let the other ride as a control.

Brewer: DgK Email: -
Beer: Fruit Experiment Style: American Pale Ale
Type: Extract w/grain Size: 8 gallons
Color:
11 HCU (~8 SRM)
Bitterness: 7 IBU
OG: 1.058 FG: 1.008
Alcohol: 6.5% v/v (5.1% w/w)
Water: New Orleans, LA tap water. Aka Heavily treated Mississippi River water.
Fill jugs the day before and shake occasionally. This should help knock some of the chlorine out.
Grain: 2 lb. American 2-row
1 lb. American crystal 10L
Steep: Garden variety. 150°F for 30 minutes then raise to almost boil and remove.
Boil: 60 minutes SG 1.155 3 gallons
9.9 lb. Light malt extract
1 lb. Brown sugar
At 55 minutes half of wort goes into separate pot to finish boil and cool then goes into control fermenter. The remaining wort is boiled for another 5 minutes then 4 pounds of frozen strawberries are added and allowed to sit (pasturize) around 170°F for 15 minutes then cooled and added to the second fermenter. (Not yet tested)
Hops: 1 oz. Cascade (6% AA, 60 min.)
1 oz. Cascade (6% AA, 15 min.)
Yeast: Your favorite ale strain. May use a starter so it is easier to split equally between the two fermenters.
Carbonation: 2.2 volumes Corn Sugar: 5.86 oz. for 8 gallons @ 70°F

Recipe posted 04/05/08.