Blended Fruit Beer

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Blended Fruit Beer (6.5% abv)
Most beers homebrewers produced are designed to be drank within a month, who has time to sit around and wait? Let us show you why waiting for the finished product is worth it. Brewing with fruits and wild yeasts can take longer to fully mature into a delicate and complex finished product. We recommend that you adjust the fruits in this recipe according to what season it is, and what’s in season where you are.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients:
Prep
  1. 2 ripe stone fruits, pitted and peeled
60-Minute Mash at 67°C
  1. 2.4 L (2½ qt), with an extra gallon (3.8 L) for sparging
  2. 680g (1.5 lb) Belgian Pilsner malt
  3. 135g (0.3 lb) Belgian Biscuit malt
  4. 90g (0.2 lb) Caramel 10 malt
  5. 45 g (0.1 lb) Belgian Munich malt
  6. 45g (0.1 lb) torrified wheat
  7. *All grains should be milled - see this page for information on milling
60-Minute Boil
  1. 8.5g (0.3 oz) Styrian Golding hops, split into thirds
Fermentation
  1. Belgian ale yeast, such as Safale S-33
  2. 65g honey, for bottling
Instructions:
Prep
  1. Using a blender, blend the fruit into smooth. Transfer into a sanitized fermenter and leave for 1 week.
Mash
  1. In a medium-sized stockpot, heat the 2.4 L (2½ quarts) of water over high heat to 70°C. Combine with all the malts and stir gently. The temperature should decrease to 66°C in around 1 minute. Take the pan off the heat. Steep the grains for 60 minutes between 62°C and 67°C. Every 10 minutes or so, stir and take a temperature reading. If the temperature of the grain becomes too cold, return it to heat and stir until the temperature returns to the specified range and then take it back off the heat. With 10 minutes remaining, in a separate medium-sized stockpot heat 1 gallon (3.8 litres) of water to 77°C. Once the grains have been steeped for 60 minutes, turn the heat to high and stir until the temperature hits 77°C. At this point, take it off the heat.
Sparge
  1. Position a fine-mesh strainer across a stockpot and pour the grains into the strainer, maintain the liquid. Pour the gallon (3.8 litres) of 77°C water over the grains. Recirculate the collected liquid through the grains once.
Boil
  1. Place the pot with the liquid in on the stove and bring to a boil over high heat. Once the liquid starts to foam, lower the heat to a slow rolling boil and add one third of the Styrian Golding hops. After 30 minutes, add another third of the Styrian Golding hops and after 45 minutes, add the final third. Prepare an ice bath by stopping the sink and filling it halfway with water and ice. After 60 minutes, take the pot off the heat and place in the ice bath, cooling it to 21°C, this should take about 30 minutes.
Fermentation
  1. Use a funnel and strainer to pour the liquid and fermented juice into your fermenter (remember, it MUST be sanitized). Supplement with water in order to fill the to the 1-gallon mark. Add the yeast using your hands (remember to sanitize those too!) cover the mouth of the jug with one hand, and shake to distribute evenly. Insert the sanitized stopper and tubing to the fermenter and place the other end of the tubing into a bowl of sanitizing solution. As the yeast activates, this solution will bubble as gas is forced through the tube. After 2 to 3 days, once the bubbling has reduced, replace the tubing system with an airlock. Once a further 11 days has passed, siphon the beer into a separate fermentation jug, when the surface area is free from bubbles, bottle your beer using the honey - see this page for bottling instructions.
Notes:
Suggested Food Pairings
  1. Focaccia, salumi, shaved truffles
For 5 Gallons:
Prep
  1. 10 ripe stone fruits, pitted and peeled
60-Minute Mash at 67°C
  1. 12.4 L (3¼ gallons) water, with an extra 4 gallons (15.1 L) for sparging
  2. 3.4 kg (7.5 pounds) Belgian Pilsner malt
  3. 680g (1.5 pounds) Belgian Biscuit malt
  4. 450g (1 pound) Caramel 10 malt
  5. 225g (0.5 pound) Belgian Munich malt
  6. 225g (0.5 pound torrified wheat
60-Minute Boil
  1. 42g (1.5 ounces) Styrian Golding hops, split into thirds
Fermentation
  1. Belgian ale yeast, such as Safale S-33
  2. 340g honey, for bottling
BrewConductor http://brewconductor.com/

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