Recipe Type: All Grain
Yeast: WLP-001
Yeast Starter: 1 Liter
Batch Size (Gallons): 5
Original Gravity: 1.043
Final Gravity: 1.012
IBU: 31
Boiling Time (Minutes): 60
Color: 8
Primary Fermentation (# of Days & Temp): 7 @ 68deg
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: A light beer with crushed pineapple notes, and a chewy texture from the oats. Cloudy

I can't find any posts on the internet using fresh quinces, so I'm claiming this one to be the first ever. This one is quick and simple to brew, and you'll be drinking it 2-3 weeks after brew day.

Wash the hair off the quinces with boiling water and a scrubbie. Finely dice them during the mash and the boil.

7lbs 2-Row American Pale
1 lb White Wheat
1 lb flaked oats
6 lbs Diced Quinces (add at flameout)

1/2 oz Norther Brewer pellets (30 min boil)
1 oz Simcoe Pellets (at flameout)
1 oz Centennial (whole) at flameout

California Ale (WLP-001)

I mashed the wheat, oats, and 2 lbs of the barley on my stovetop at 122 for 1/2 hour. Then add this to the rest of the grains and do a single infusion mash at 152 deg for 1 hour. Drain and boil wort for 1 hour, adding hops as noted above. Add the diced quinces and finishing hops at flameout and stir while chilling wort. Drain into primary leaving hops and fruit behind
Ferment for 1 week, and then bottle directly without adding priming sugar when the fermentation has slowed. Allow to bottle carbonate for 1-2 weeks and enjoy.
This beer is one of the more unusual ales I've brewed- but it's very good!. It's a cloudy white color, with a chewy texture from the oats. It's very light on the alcohol at 4.2%. The simcoe and the centennial finish hops accentuate the pineapple/pear flavor of the quinces. I think the recipe could easily be used for other fruits like rasberry, pears, maybe even kiwis??