The following beer recipe is featured in the September/October 2012 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Keith Kost of Pittsburgh, PA, member of the Three Rivers Alliance of Serious Homebrewers, won a gold medal in Category #20: Fruit Beer during the 2012 National Homebrew Competition Final Round in Seattle, WA. Kost’s Fruit Beer was chosen as the best among 169 final round entries in the category.
The following beer recipe is featured in the September/October 2012 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Keith Kost of Pittsburgh, PA, member of the Three Rivers Alliance of Serious Homebrewers, won a gold medal in Category #20: Fruit Beer during the 2012 National Homebrew Competition Final Round in Seattle, WA. Kost’s Fruit Beer was chosen as the best among 169 final round entries in the category.
Ingredients:
- 23.0 lb (10.43 kg) pale ale malt
- 1.5 lb (0.68 kg) 60° L crystal malt
- 8.0 oz (227 g) 150° L crystal malt
- 2.25 lb (1.02 kg) roast barley
- 3.0 lb (1.36 kg) flaked barley
- 1.4 oz (40 g) Nugget whole hops, 14.5% a.a. (90 min)
- 0.8 oz coconut extract (in keg)
- Wyeast 1318 London Ale III (4 L starter on stir plate)
- 1 tablet Whirlfloc (10 min)
- 1 tsp yeast energizer (10 min)
- charcoal filtered tap water, acidified
Specifications:
Yield: 11 Gallons (41.64 L)
Original Gravity: 1.065
Final Gravity: 1.015
ABV: 6.56%
IBU: 41
SRM: 44
Directions:
- Mash at 152° F (67° C) for 70 minutes. Mash out at 167° F (75° C) for six minutes. Add coconut extract at kegging.
- Primary fermentation for 8 days at 68° F (20° C).
- Forced CO2 to carbonate.
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