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Last Gasp of the Fruits
Fruit Beer • Extract • 13 gal
Moderate Hopped Belgian-toned Wheat Beer with flexible fruit additions.
May 5, 2003 pm 12:20pm
0.0/5.0 0 ratings
Ingredients (Extract, 13 gal)
- 2 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 9 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 9 lbs
Liquid Wheat Extract
Liquid Wheat Extract
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 1.5 oz
Cascade - 6.0 AA% whole; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 oz
Saaz - 3.0 AA% whole; boiled 10 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 2 oz
Saaz - 2.5 AA% whole; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Centennial - 9.9 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 5 lb
rasberries/cherries/blackberries - (omitted from calculations)
rasberries/cherries/blackberries
-
Wyeast 3942 Belgian Wheat™
Wyeast 3942 Belgian Wheat™
Estery low phenol producing yeast from small Belgian brewery. Apple and plum like nose with dry finish.
Notes
Brewed two batches of fruit beer for the summer season and to kick off the last of the LME left around after getting jerry packs for bumping up OG on a few big winter brews. The first batch was originally going to be split into 5,3, and 5 gallon portions, with 5lbs of rasberries in the first, 4oz rasberry extract after fermentation to the 3 gal part, and leaving the last 5gal as a control. Alas, we dumped the rasberries in after the end of the boil to pasteurize them. Moments later realizing that we just "spoiled" the 3 gals and second 5 gal recipes. Left it alone, now the plan is to add 2 lbs rasberries additional to #1 in the secondary, add about 1/2 the recommended amount of flavoring extract to #2, and leave the "steeped post boil" batch of the final 5 gal alone. Doing a second batch with the 13 gals split into: one 5 gal blackberry, one 5 gal sour cherry, and the 3 gal control. This time really it will be a control batch!
Style (BJCP)
Category: 20 - Fruit Beer
Subcategory: A - Fruit Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 - 1.035 | |
| Color: | 12.8 SRM | 1 - 50 | |
| Alcohol: | 5.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 27.1 IBU | 0 - 100 | |
Discussion
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