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Beer Style: Fruit Beer (20A)
Recipe Type: extract
Yield: 5 gallons

Fruit Beer


Crystal malt adds sweetness, and helps to bring out the essence of the fruit. One other important ingredient was pectic enzyme, as the pasteurization sets the pectin very well. This results in a very nice looking crystal clear beer with a pink-amber hue.


  • 3.3 pounds, M&F amber hopped syrup
  • 3--1/2 pounds, dry light malt
  • 1 pound, crushed crystal malt
  • 1 ounce, Northern Brewer leaf hops, (alpha=8.0%) 1 hour boil
  • 8 pints, fresh strawberries, washed, stemmed, pureed
  • 4 Tablespoons, pectin enzyme
  • Ale yeast starter

Beer Profile

Final Gravity: 1.008
Recipe Type: extract
Yield: 5.00 Gallons
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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.