5.25% ABV How is this calculated?
3 lbs (about 10 medium) pears, sliced on a mandolin
8 oz Golden Naked Oats (Not Quaker)
8 oz Honey Malt
6 lbs Briess Amber liquid malt extract
1 oz Mt Hood hops
1 packet (6.0 g) Munton's dry brewing yeast
.75 cup corn sugar (for priming)
In the main brew kettle, bring 1.5 gallons of water to a boil.
Add sliced pears and boil for 30 minutes
After 30 minutes of boiling the pears, bring 1 gallon of water to 160° in a spearate pot.
Add oats and honey malt to a grain bag and steep at 160° for 30 minutes
Remove pear slices from main kettle - I used a slotted spoon which left a few pear bits still in the kettle.
Remove and discard grain bag from separate pot. Add wort to main kettle
Remove kettle from heat and add malt extract. Dissolve completely and return kettle to a boil.
Boil for 30 minutes, then add hops. Continue boil for an additional 30 minutes
Remove from heat and imerse boiling kettle in ice-water bath, adding ice to wort to accellerate cooling.
Cool wort to about 70 degrees and add to primary fermenter.
Fill fermenter with enough water to make 5 gallons.
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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