Fruit Beers

Das Drinkenstein Strawberry Ale
Washington Apple Beer
Apples in the Snow
Dark Rasberry Wheat Beer
Pumpkin Dunkel Weizenbock
Orange Bitter
Bluberry Peach Lager
Orange Amber Zinger
Summer Lemon Ale
Grandma's Apple Pie Beer
Heaven's Own Huckleberry Amber Ale
Romulan Ale (bluberry Ale) (all-grain)
Watermelon Ale
Black Forest Dark

Das Drinkenstein Strawbeery Ale

4 2/3 cups Amber DME
3cups dark DME
1/2cup crystal malt
2cups corn sugar
1oz cascades hops
Ale yeast

OG 1.032
racked 1.010 7/21 added 9oz strawberry preserves, 1tsp pectic enzyme
1.015 after adding above
racked 1.011 7/22
bottled 1.009 7/24
Rating: c d++ n+ f++ h+ t++
From Eric Chris Garrison
Washington Apple Ale

4 lbs Telford's Yorkshire Nut Brown Ale hopped malt
1 lb honey
1/2 lb corn sugar
1/2 lb dark crystal malt
4 lbs red apples
2 teaspoons cinnamon

-In cold water place crushed dark crystal grains enclosed in a cheesecloth, and bring the water to boil. As boiling commences remove crystal malt and add Telford's. Boil for approximately 15-20 minutes. Add sugar and honey and boil for 10 more minutes. Turn down heat so that boiling stops. Add cinnamon and sliced apples to mixture and let steep for 15 minutes. Remove apples with strainer and transfer mixture to your carboy. This beer has a medium body with a hint of apple flavor. It is very smooth with little or no bitterness (that can be changed by using finishing hops).
From:Joseph Shirey
Apples in the snow

1.5 gal cold water
6.6 lbs John Bull Malt Extract Light (any brand should do)
1 lb corn sugar
2 oz Hallertauer Hops (boiling)
.5 oz Hallertauer Hops (finishing)
12 lbs apples (9lbs Granny Smith, 3lbs. Macintosh)
3.5 gal cold water with water crystals
2 pkg Ale yeast (we used Edme)
.75 cup corn sugar (for priming)

Cut up apples into 8-10 slices each (discard cores). Put 1.5 gal water, and boiling hops in pot. Bring to a boil. Add extract and 1lb corn sugar. Boil 40 minutes. Add finishing hops and apples. Let sit and steep for 15 minutes.
Take the entire wort and pour into a plastic fermenter that has water and water crystals in it. Push apples to one side, pitch yeast and stir. (This may sound scary to those of you who are paranoid about infections, but don't panic. The steeping (in boiling wort) should kill any nasties. If you are _really_ worried, simmer it and keep it at a boil. Once you put it in the fermenter, the cap is on and nothing can get in...)
We let it ferment for 3 weeks. Sparged into a handy plastic bucket, added .75c corn sugar, strred, and bottled. At this point it tasted "sweet, kinda appley (not surprising). Hops yield an interesting secondary taste. Might taste better a little cooler than 75oF." (and flat, BTW)
We let carbonate for a little under a month. Here's a quote: "Not very sweet; next time less hops. The carbonation yeasties over-carbonated at this point. The beer was kept at 60oF for the whole time."
Original.S.G. 1.050
Finished.S.G. 1.015
primary fermentation: 3 weeks.
bottle fermentation: 4 weeks.
Shannon Posniewski (shannon@imagesys.com)
A Dark Raspberry Wheat Beer:

For five gallons:
3-4.5 lbs Laaglander dark powdered malt extract
3 lbs. dry or canned wheat extract
11 12oz. cans Knudsens frozen Raspberry Nectar concentrate (Avail. in whole foods stores)
1.25 oz Hallertauer Hops (boiling)
0.25 oz Hallertauer Hops (finshing)
0.5 oz Saaz Hops (finishing)
1 tsp North Sea Irish Moss
1 pkg Munton and Fison Ale yeast

Be careful with this recipe. At all stages prior to bottling, it it quite eager to escape from whatever container it is placed in including the wort pot. Combine grain extracts in your largest pot along with enough water to fill it 2/3 full (No more than 3 1/2 gals.) and boil for 45 mins. 30 mins before end of boil, add boiling hops and Irish moss. Add finishing hops 5 mins. before end of boil. Upon completion, place in primary fermentation container, add water to 4-4.25 gals. and allow to cool to 150 deg F. Add six cans of the Raspberry Nectar, cover and allow to cool to body temp before pitching yeast. After a couple of days, when the head subsides, add the other five cans of raspberry concentrate. (It really likes to go out the top at this stage.) In two or three more days, the head should again subside, at which time it should be racked into a glass carbouy with a minimum of head space. Follow the progress of fermentation. When the ring of bubbles dissappears at the neck of the carbouy, it is time to bottle. Rack and combine with 3/4 cup of corn sugar (dissolved in a minimum of boiling water) and bottle. It should be ready in three to four weeks from bottling time, which makes it the fastest wine that I've ever made, if it can be said to be such. Personally, I think it's the best too.
Ian Ollmann
PUMPKIN DUNKEL WEIZENBOCK
for 3.75 gal.
From COCKERHAM_SANDRA_L@Lilly.com

3# Belgian Pale
.5 # Belgian Aromatic
.5 # Wheat flakes
4 oz. ea (Choc.Malt,carapils,caravienne)
6 oz. 10 lv crystal
3 oz. 60 lv crystal
6 oz. Belgian munich malt
3.3# Premier Wheat Kit (last 40 min)
1 oz. Saaz (60 min)
.5 oz. Hershbrucker (30 min)
.5 oz. Tettnang (0 min)
.5 oz. malto-dextrin powder (10 min)
.25 oz. irish moss flakes (15 min)
Mash for 2 hr @ 155F , 1 tsp gypsum added to mash water. Add a couple gallons of foundation in the bottom of Gott mash-tun. Then add grains. Add 2 cans of 29 oz size pure pumpkin (the grain helps strain out the goo, I DON'T stir the mash). A colander trimmed-to-fit used as a false bottom in the Gott.
Sparge until runs off clear (collected a bit over 4 gal)
Did a 60 min boil.
Orange Bitter
From: dmorgan@lanl.gov (Dave Morgan)

Ingredients:
6# Extra Light Dry Malt Extract
2oz Cascade Hop Pellets (bittering)
1oz Brewer's Gold Hop Pellets (finishing)
5# oranges, ripe
5 g Doric ale yeast

Wash oranges well. Peel and mash fruit into a pulpy mess. Grate approximately 2/3 of the peels down to the white part, taking care not to grate the white part.
Boil DME in 1 gal water for an hour with the bittering hops. Reduce heat to ~180 F and hold temperature there. Add orange gunk and grated peel. Hold for 15 min at this temperature. Add finishing hops and hold at `180 F for another 5 min.
Sparge into 3 gal of water. Add water to total volume 5 gal. Original s.g 1.032.
Pitch when cool. Rack off within 48 hours.
Allow to ferment 2 full weeks. Bottle.
Suggest refrigeration before serving, as unrefrigerated brew tends to behave like champagne.
Rates: ***
Bluberry Peach Lager
From:faye@plainfield.bypass.com (Drea )

Ingredients for 5 gallons:
4 lbs. Laaglander extra light dried malt extract
2.5 lbs. clover honey
1.5 oz. Cascade hops (boiling)
.75 oz. Cascade hops (finishing -- final 4 minutes)
2 lbs. frozen blackberries (in retrospect, I would probably go w/ 2.5 - 3 lbs.)
3 lbs. fresh peaches (peeled, pitted & lightly mashed)
1 pkg. Yeast Lab European Lager yeast
Extracts, honey, and boiling hops to 1.5 gal boiling water; 1 hour boil. TURN OFF HEAT, allow wort to cool for a minutes (ideally to temps between 160 &180F), and add fruit, juice and all.
Allow to steep. covered, for about 15 minutes; add finishing hops for final few minutes.
Pour, unsparged, into 3 gal. cold water in primary fermenter.
Pitch yeast when cool; O.G. 1.052
After 3-6 days fermentaion, rack beer into secondary fermenter. (I had big problems w/ this step due to chunks of fruit clogging up my siphon, and ended up losing like 1/2 a gallon of beer. Renee suggested this solution: a nylon stocking as a filter -- leave it to a gal, huh?)
Then ya bottle the stuff. F.G. 1.018 . Pretty good after 12 days, better after 3 weeks, delicious after a month.
The biggest flaw of this brew is the lack of clarity -- I suspect this is due partly to the pectin of the fruit being "set" by the heat of the wort, and of course to the high percetnage of gross floating things that made it thru my racking tubing. If you're attached to crystal-clear beer, I guess you could try additives like Irish moss or PVP -- I don't know too much about their use, however. The best thing is the taste (clean, tart-sweet fruitiness offset nicely by the Cascade aroma, and v. refreshing on a hot summer's day), followed closely by the glorious peachy-purple color. Decent head, too (something I generally seem to have a problem getting). Enjoy!
Orange Amber Zinger
From:Nam (Nam_man@e-mail.com)

Ingredients:
3Lbs of Norwegian light malt extract powder
2lbs of honey
Rind from 1 medium orange
1 Tbl spoon of chopped ginger

Boil above in your standard 1.5 gallon of filtered H2O finish with 0.5 oz of cascade hops
Ferment with Australian ale yeast
Bottle with 1.5 lbs of Norwegian Amber Malt Extract Age for 1month "Watch out Samy Adams!"
A real crowd pleaser, even people who didn't like beer loved it. High alcohol content (packs a punch)
Rates:****
Summer Lemon Ale
Tastes great no matter what the Season
From:Gordon Smith (gordon@ismi.net)

Ingredients (for 5 gal):

7lbs Wheat Malt Extract (bulk)
1/2lb Crystal Malt 20L
3oz Fresh grated Ginger
5 whole lemons (would use only 2 whole lemons next time)
1oz pure lemon extract
3tsp Gypsum
2 oz Hallertaur Hops
1/2 oz Saaz hops
1/2 oz Tettnang Hops
3/4 cup priming sugar
2 tsp Pectic enzymes (optional for clarifying)
1 pkg. Whitbread dry Ale yeast

Instructions:
Crack Crystal Malt grains with rolling pin and add to cold water. Remove grains before water comes to a boil. I recommend using a steeping bag for this. While waiting for water to boil, grate 3oz fresh ginger. When water comes to a boil add Malt extract, Gypsum, Ginger, 2oz Hallertaur hops and 1/2 oz Tettnang. Boil for minimum 45 minutes. Add 1/2 oz Saaz for flavor with 12 minutes left in boil. Add 1/2 oz Hallertaur for aroma with 2 minutes left in boil. While Wort is cooling, squeeze the juice from the lemons into sanitized container. When the Wort reaches a temperature between 170 degrees to 180 degrees add the Lemon juice and pure lemon extract.
Ferment for approximately 6 to 7 days in Primary fermenter. Rack to Secondary fermenter containing Pectic enzymes and ferment for another 2 to 3 days.
If you decide not to use the Pectic enzymes, then ferment in the primary fermenter for approximately 9 to 10 days. The enzymes aid in clarifying the beer.
Prime the wort and bottle beer. In my experience using 1 cup of priming sugar adds to much carbonation. I recommend using no more than 3/4 cup of sugar. Age beer for minimum of 3 weeks.
Grandma's Apple Pie Beer
From:Peter (prestone@pcisys.net)

Ingredients:

5 # dark extract,
2 oz mid to high alpha hops
3 # apple pie filling
1 # crystal malt
1/4 # brown or chocolate malt

Quick history... years ago when your average brewmister would burn you at the stake if you said citrus and beer in the same sentence...
Everything is by the numbers, steep grains boil hops and add the apples about 1/2 way thru, strain to fermenter, add yeast and enjoy the kick to this very simple recipe was the apple pie filing.
I was visiting my dad in montana and wanted to get crab apples for pies at thanksgiving. Knowing California would have a fit if I tried to GOD FORBID!!! bring in raw apples, i cooked them at my dad's house. peal, core, cut out worms you can find, boil for about 25 minutes with brown sugar, cinamon and any other spice to taste. Freeze, transport froozen iving like a bat out of hell and be sure to drink while you brew since it will bring out your creative tendancies (won't help spelingg tho).
This beer was a great drink. you can add aromatic hops, but the apples give it a unique aroma. any ?? e mail me at prestone@pcisys.net and enjoy
Rates:****
Heaven's Own Huckleberry Amber Ale
From:Tim McFarland (tim@netrix.net

Ingredients:

6.6 lbs John Bull Unhopped Amber Malt Extract
3 cups corn sugar
2 oz Hallertauer loose raw hops (starting)
.5 oz Hallertauer loose raw hops (finishing)
1.5 gal huckleberries
Wyeast British II Ale Yeast
.75 cup corn sugar (for priming)

Mash up huckleberries. Put 1.5 gal water and starting hops in pot. Bring to a boil. Remove from heat, stir in extract and 3 cups corn sugar. Keep at a rolling boil 45 minutes. Add finishing hops and huckleberries. Boil for another 15 minutes. Take the entire wort and put into a fermenter with 3.5 gal. cold water. Pitch yeast when wort has cooled to 75 degrees and stir well. After a week, remove hops (they will have risen to the surface - most of the berries will stay behind). Let it ferment for 3 weeks. Siphon/strain into bottling bucket, add .75 cup corn sugar (dissolved in water), stir, and bottle.
Brewer's notes:
-brewed 12/21/97: accidentally added 1 oz of finishing hops! lots of berries; Wyeast British II Ale yeast; John Bull Amber extract
-removed hops 1/3/98
-bottled 1/11/98: tastes good @ bottling, perceptibly purple, but still mostly amber in color
-1/26/98: a bottle exploded. I took this as an omen to taste one. It was very carbonated when I popped it open, & extremely tasty. This matured much quicker than I anticipated. Mega-Milky light Amber color with a noble head. Yum!
This is a recipe I created to use Huckleberries, which are wild berries which ripen in the late summer here in Montana. They are similar to Blueberries, but purpler and sweeter; pretty much anything you make out of these berries will be fantastic. I take Huckleberries as evidence of Heaven on Earth; hence the name.
Rates:****
Romulan Ale (Bluberry flavored)
From: Noah w. Barker (imu@access.mountain.net

Ingredients: (for 8qt.batches, the ingredients are inexpensive and easy to come across.

4c pale ale malt
1/2c hallertau
4c NATURAL blueberry juice (imtitations ruin it)
1/2c corn sugar
1tsp blue no. 5
1tsp pale ale yeast

Mash the malt and hops using your favorite method, but don't let it set too long.Bring 3qts of water to a simmer add blueberry juice let simmer for 20min. Add sugar to mash. Combine blueberry concoction and wert, let cool until fit for yeast.
When bottling add a small amount of blue no. 5 play around with this until you get the flavor you like.
Rates:***
Watermelon Ale
From: Jerry Carter (jjbeerguy@aol.com)

Ingredients:

3#light extract(superbrau)
1-1/2# dry ligt (briess)
1/8# 10deg crystal
1/8# victory
1/8# wheat
1oz hallertau boil for 60mins
7-1/2# orange watermelon juice
german ale wyeast1007

boil for 60mins .turn off heat add watermelon juice let sit 15mins then cool as usual.ferment as usual secondary woukd be nice. this beer won first place at the basin brewers homebrew competition, in the fruit category,and first in best of show.i have never seen another watermelon recipe but if any one has i would like to know about it.
Rates:****
Black Forest Dark
From: Michael Sievers, (jamzsievers@msn.com)
Ingredients for 5 gallons:

4 lbs of Dark Extract
2 lbs of Bavarian Extract
1/2 lb 40L Crystal Malt
1/2 oz of Cascade Hops
4 oz Dextrin
10 g Nottingham Dry Yeast
2 lbs Cherry puree during ferment

Add 4 oz of Cherry extract during bottling.
Rates:***