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Thanks, Curt

Gordon Strong of Beavercreek, OH, member of the Saint Paul Homebrewers Club, won a gold medal in Category #20: Fruit Beer during the 2009 National Homebrew Competition Final Round in Oakland, CA. Strong’s Fruit Beer was chosen as the best among 117 final round entries in the category and helped earn the 2009 NHC Ninkasi Award Winnertitle.

To see other winning homebrew recipes from the 2009 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Thanks, Curt | Fruit Beer

Ingredients

  • For 5 Gallons (19 L)
    • 2.0 lb (0.90 kg) Maris Otter pale malt
    • 2.0 lb (0.90 kg) Paul’s Mild malt
    • 2.0 lb (0.90 kg) Golden Promise pale malt
    • 3.0 lb (1.36 kg) Durst Dark Munich malt
    • 1.5 lb (0.68 kg) British 26 L crystal malt
    • 1.5 lb (0.68 kg) Wheat malt
    • 1.0 lb (0.45 kg) British 90 L crystal malt
    • 1.0 lb (0.45 kg) British Brown malt
    • 1.0 lb (0.45 kg) Special B
    • 0.75 lb (340 g) British chocolate malt
    • 0.25 lb (113 g) British black malt
    • 1.3 oz (37 g) Northern Brewer, 8.5% a.a. (60 min)
    • 0.5 oz (14 g) Hallertauer (10 min)
    • 0.5 oz (14 g) Hallertauer (2 min)
    • 1.0 oz (28 g) black treacle (1 min)
    • White Labs WLP 810 San Francisco lager yeast

    Specifications

    • Original Gravity: 1.08
    • Final Gravity: 1.024
    • ABV: 7.35%

    Directions

    1. Step mash: 105° F (41° C) for 10 min, 135° F (57° C) for 5 min, 158° F (70° C) for 90 minutes. Mash out at 170° F (77° C).
    2. Primary fermentation at 65° F (18° C) until finished.
    3. Secondary fermentation for Six months at 35° F (2° C).
    4. Forced CO2 to carbonate.
     
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