Yield: 1 Servings
|3⅓ pounds||M&F amber hopped syrup|
|3½ pounds||Dry light malt|
|1 pounds||Crushed crystal malt|
|1 ounce||Northern Brewer leaf hops,|
|\N \N||(alpha=8 0%) 1|
|8 pints||Fresh strawberries, washed,|
|\N \N||Stemmed, puree|
|4 tablespoons||Pectin enzyme|
|\N \N||Ale yeast starter|
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--½ 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 ¾ cup corn sugar. 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. Final Gravity: 1.008 Recipe By : Serving Size:
From: Mailserv@... Date: Wed, 09 Mar 1994 01:35:58 -05 File