My Own Beer

     

Fruit Beer Recipes

Fruit beers have a long history, especially the Belgian lambic styles. Cherry, raspberry, blackberry, and peach are the most common additions to fruit beers.

Basic Fruit Beer Recipe

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 (ie. apple, pineapple, cranberry, or raspberry)
  • yeast


  • Fruit Beer Making Process:
    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. (Source: John Isenhour)



    Blackberry Stout Recipe

    Ingredients:
  • 1 can Mount Mellick Famous Irish Stout extract
  • 3 pounds M&F dark dry malt extract
  • 4 pounds frozen blackberries
  • 1 pound dark crystal malt
  • 1/2 pound black patent malt
  • 1/2 pound roasted barley
  • 1-1/2 ounces Hallertauer hops
  • 1/2 ounce Fuggles hops
  • ale yeast
  • corn sugar (priming)


  • Blackberry Stout Making Process:
    Start grains in brewpot with cool water. Remove when boil commences. Add all malt and Hallertauer hops. Boil 1 hour. Add Fuggles and boil 5 more minutes. Remove from heat. Add thawed blackberries and steep 15 minutes. Cool. Dump whole mess into primary. After a couple rack to secondary, straining out berries. (Source: Andy Wilcox)



    Strawberry Beer Recipe

    Ingredients:
  • 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


  • Strawberry Beer Making Process:
    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. (Source: Issue #659n)



    Cranberry Beer Recipe

    Ingredients:
  • 6 pounds extra light dry malt extract
  • 1 pound Munich malt
  • 1 ounce Fuggles boiling
  • 3 bags frozen cranberries
  • 1 ounce Fuggles as finishing hops
  • yeast


  • Cranberry Beer Making Procedure:
    I thawed the berries and blended with enough water to make a little over 2 quarts of slush. Meanwhile I did a normal extract brew using the Munich malt as a specialty grain (i.e., put in a double layered pair of clean panty hose and stuck in the pot while I bring the cold water to a boil). At the end of the hour of boiling I put in the finishing hops and poured in the cranberry liquid for the final minute or two as I turned off the heat. I bottled after a week. (Source: Dave Bonar)



    Beer Recipe Auctions


    These beer recipe publications may be used freely in the spirit of the Free Software Foundation's "copyleft" policy. The document may be reproduced, stored in any system, and freely distributed through either electronic means or in paper form. It may not, however, be sold for profit (modest fees to cover the expense of making a copy are tolerable). This collection is, provided as-is with absolutely no warranties of any kind whatsoever that the beer will taste good of that it won't make you violently ill.