Instructions: Make a yeast starter by boiling 1 cup dry malt extract in a quart of water and cool to below 90 degrees F. Add four of Red Star Ale yeast and agitate. Let set for two hours. Steep crystal malt in 1 gallon of water for a while, then "rinse" in another 1-1/2 gallons. (I preboil.) Add malt and boiling hops and boil liquid for 1 hour. Turn down heat to very low flame and add pureed strawberries, heat for 15-20 minutes. Remove hops then cool wort. Dump in primary fermenter and add cold bottled water.

The temp should be around 65-70. Dump in the yeast starter. The next day or sooner, add about 4 tablespoons of pectic enzyme, right into the beer.

Rack after 3- 4 days. Bottle with 3/4 cup corn sugar. Crystal malt adds sweetness, and helps to bring out the essence of the fruit. One other important ingredient was pectic enzyme, as the pasteur- ization sets the pectin very well. This results in a very nice looking crystal clear beer with a pink-amber hue.

Final Gravity: 1.008

Serving Size:

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