Description:

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.

Ingredients:

• 4-pound can, Alexanders pale malt extract
• 1/2 pound, light dry extract
• 10 HBU, hops
• 1/4 teaspoon, Irish moss
• 2 gallons, fruit juice (such as apple, pineapple, cranberry,

Procedure:

Source: John Isenhour