Recipe - Strawberry Beer

3 1/3 pound M&F amber hopped syrup
3 One half pound Dry light malt
1 pound Crushed crystal malt
1 ounce Northern Brewer leaf hops,
(alpha=8 0%) 1
8 pt Fresh strawberries, washed,
Stemmed, puree
4 tablespoon Pectin enzyme
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 1One half 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 1520 minutes. Remove
hops then cool wort. Dump in primary fermenter and add cold bottled water.
The temp should be around 6570. 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 Three fourths 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 pinkamber hue. Final Gravity: 1.008

Recipe By : Serving Size:

From: Mailserv@mind.Org Date: Wed, 09 Mar 1994 01:35:58 05

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip