Strawberry Beer Recipe

Category Fruit Beers
Recipe Type Extract

Fermentables
 3--1/2 lbs dry light malt
1 lbs crushed crystal malt
8 pints fresh strawberries
 
Hops
 3.3 lbs M&F amber hopped syrup
1 oz Northern Brewer leaf hops
 
Other
 4 tbsp pectin enzyme
 
Yeast Ale yeast starter 
Procedure 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.
 

Strawberry, Not Very Ale  

Category Fruit Beers
Recipe Type Extract

Fermentables
 7.2 lbs Alexander's pale malt extract syrup
.5 lbs cracked crystal malt (10L)
6 pounds+ pureed previously-frozen strawberries
 
Hops
 .75 oz Saaz hops (5.9% alpha)
1 oz Fuggles (5.3% alpha)
 
Other
 Pectin enzyme 
 
Yeast Wyeast #1214 Belgian ale yeast 
Procedure I used two 8 quart stockpots to cook this. I boiled one full pot of water, and set the seive in the top with the crystal malt after I cut the heat. Waited 20 minutes, then took the seive out and threw out the grains. I split the "tea" between the two pots, filled with water and started the boil. I added the extract and Saaz, boiled for 30 minutes, added the Fuggles, and boiled for 30 minutes more. I cooled the 4 gallons to 75 degrees and pitched the yeast. Then I boiled (!) the strawberries with 1 gallon of water for 15 minutes, then cooled and racked the beer (lost some trub here) onto the strawberry mix. 4 hours later, I racked the mix again, losing all of the trub (so far). Primary fermentation was outrageous! With 5+ inches headroom in my primary, I blew the Saran Wrap up 3 inches, then off 3 times! 3 days in the primary, then I racked to the secondary, and added the pectin enzyme. After 8 days in the secondary, I bottled with 1 1/2 cups of dried extract. I stored it for 3 weeks, then tried it.

Striped Cat I.P.A.

Category Pale Ale
Recipe Type Extract
 
Fermentables
 6 lbs pale dry extract
1 lbs amber dry extract
1 lbs crystal malt
.75 lbs toasted pale malt
.25 lbs pale malt
.5 cup corn sugar for priming
 
Hops
 1 oz Bullion hops (8.2 alpha)
.5 oz Brewers Gold hops (7.5 alpha)
1 oz Cascade hops (4.2 alpha)
 
Other
 2 tsp. gypsum
.25 tsp. irish moss
 
Yeast 1 pack Wyeast #1098
Procedure Procedure is that described by Papazian...steep grains, boil 1 hour (boil Brewers Gold and Bullion). Remove from heat and add the cascades. Cool wort. Pitch yeast.

Summer Chocolate Stout

Category Stout
Recipe Type Extract

Fermentables
 1 lbs chocolate malt
1 lbs crystal malt
4 lbs light malt extract syrup
2.5 lbs dark malt extract powder
8 oz molasses
 
Hops
 1.5 oz Perle (boil) - 60 min.
1 oz Fuggle (flavor) - (1/2 ounce for 15 minutes
.5 oz Willamette (leaf hops
 
Other
 2 tbsp gypsum
 
Yeast Wyeast #1084 Irish Ale Yeast 
Procedure Steep grains for 30 minutes at 180F in 3 gallons water. Sparge thoroughly with 2 gallons. Filter wort through leaf hops (this didn't work well, and I don't suggest it).