Mild Peril Pear Ale

No clue, no recipe, just a desire to use some home-grown pears to make a frosty-cold adult beverage. Initial taste tests revealed the pear flavor was completely overpowered by the malt extract. If I were to do this again, I would use more concentrated pear juice, a lighter malt, and much less hops. The "poker buddy" taste tests were generally positive, but the overall consensus was that it needed more carbonation.

I liked these, and I was reminded of Yellow Sun, but the effect was not what I was going for.

Gravities:

Initial 1.048
Transfer 1.010
Final 1.008
5.25% ABV How is this calculated?

Ingredients:

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)

Directions:

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.
Add yeast.
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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