Beer Style: Fruit Beer (20A)
Recipe Type: extract
Yield: 5 US gallons
One of the brews I concocted this fall that turned out to be very good was this one.
I mixed the wort and cooked it for 30 minutes then lowered the temp to 170 and kept it there for about ten minutes. After one week I transferred the brew from primary to secondary fermenter. I kept it in the secondary fermenter for 3 1/2 weeks then bottled.
Source: Bill Fullerton