The aroma is very crisp and slighly floral. The pear, although still overpowered, is more noticable than in Mild Peril. There is a definite honey aftertaste to these, and I used a full cup of priming sugar to get more carbonation.
The use of pear juice during the cooldown added a significant amount of sugar, resulting in a high Original Gravity, but the yeast did their job and created quite a potent potable.
6.17% ABV How is this calculated?
3 lbs pear juice (about 20 medium pears al la Jack LaLanne)
16 oz Honey malt
6.6 lbs Briess Gold (light) liquid malt extract
1 oz Argentine Cascade hops (3.7%)
1 packet (7.0 g) Coopers's dry brewing yeast
1 tsp Bru-Vigor Yeast Nutrient
1 cup cane sugar (for priming)
In the main brew kettle, bring 2 gallons of water to 160°.
Steep Honey malt in a grain bag for 30 minutes @ 160°.
After 30 minutes, remove grain bag. Sparge grain bag with 1/2 gallon water and bring wort to a boil.
Remove kettle from heat, dissolve malt extract, and return kettle to a boil.
Boil for 50 minutes, add hops, and continue boil for 10 more minutes.
Remove kettle from heat and immerse in ice-water bath, adding ice to wort to accellerate cooling.
Add pear juice while wort is cooling.
Cool wort to about 70 degrees and add to primary fermenter.
Fill fermenter with enough water to make 5 gallons.
Add yeast and nutrient.
Cover fermenter, attach airlock, and let sit for 7 days.
Transfer to glass fermenter and let sit for 14 more days.
Disolve priming sugar in 1 cup boiling water.
Add disolved sugar to primary fermenter and siphon beer from glass to primary.
Bottle, then store upright for 2 weeks before chilling.
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