Fruit Beer can be described as the beer in which a fruit is used, in place of unmalted grains, for brewing purposes. Originally, fruits were fermented to make fruit beer. Nowadays, many breweries add extract, syrup or processed flavor to the finished product, rather than undertaking the process of fermentation. There are various brands and varieties of fruit beer available in the market, but only a few can surpass the taste and enjoyment of a homemade one. Brewing fruit beer at home, though not easy, is definitely a rewarding task. In the following lines, we have provided the recipe of fruit beer.
How to Make Fruit Beer
- 6.6 lbs Irks Wheat Extract
- 3½ qts Frozen Blackberries
- 1 to 2 lbs Amber Dry Malt Extract
- 2 cups Carapil Malt
- 1 cup Corn Sugar, for priming
- 1½ oz Hallatter Hops
- ½ oz Saaz Hops
- 1 tsp Irish Moss
- Wyeast #3056 and Starter
- Take 2½ gallons of cold water in a pot and inundate the malt in it.
- Put the mixture on fire and heat it till it is just about to boil.
- Take out the malt and add wheat extract and dry malt extract.
- Next, you need to put Hallatter hops in it and let it boil for 25 minutes.
- Add the Irish moss and boil for 30 more minutes.
- Now is the time to add the Saaz hops and boil for another two minutes.
- Remove the pot from fire and place it in cold water.
- Put the blackberries in the water.
- Remove the hop bags
- As the blackberries start thawing, crush them a spoon.
- Keep it aside.
- When the temperature of the wort comes down to 70 degrees, place it in the primary fermentation vessel
- Top off the wort with water and make it to 6 gallons.
- Add in the yeast and starter.
- Again cool the wort, this time to 60 degrees, after fermentation begins.
- Let it sit for 5-7 days and ferment.
- Transfer the beer to the secondary fermentation vessel.
- Let it sit for another week or two.
- Add gelatin or polyclar to it, five to seven days before bottling, for clarity.
- Finally, put corn sugar.
- Bottle the beer and let it sit for at least two weeks before drinking.