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Old 12-09-2011, 04:48 PM   #1
Dec 2011
Sabaudia, Italia
Posts: 12
Liked 2 Times on 2 Posts

Hello everyone, I opened this post because during my presentation
I mentioned the desire to make an arbutus ale, a beer
with the use of arbutus unedo fruits (corbezzolo in italian), it has raised a minimum of interest
and so i decided to list the recipe that i had in mind.

23l (6 gallons) final; 27l (7,1 gallons) in boiling
the base is amber ale with Belgian pilsner malt

5000 grams (11 pounds) belgian pils ebc 4 78% sg 1.039
750 grams (1.65 pounds) Vienna ebc 12 12% sg 1.035
270 grams (0.6 pounds) biscuit ebc 58 4% sg 1.036
270 grams (0.6 pounds) caramunich dark ebc 115 4% sg 1.034
140 grams (0.3 pounds) barley flakes ebc 3 2% sg 1.032 (i wanto to give some body to the beer, because the fruit does not make the body)

60' Styrian Goldings 5.4% 43g (1.5 onces) ibu 33,0
15' Styrian Goldings 5.4% 43g (1.5 onces) ibu 8,5

dry yeast safbrew s-33

efficiency 65% og 1058 srm 9 ibu 41,5

20' 54 129f
60' 70 158f
15' 78 172f
boiling 60'

I want to add the fruit after pasteurization (70C/158f - 20'), about 4000gr (corbezzolo has about 15% of sugar), directly in the secondary, i would split the beer in two 10-liter fermenter and add 1500grams at the first and 2500grams in the second for about 14 days.

I read somewhere to acidify the beer with an acid mash, to make 4-5 days before to be added during the normal mashing (for 1 hour?). someone tried or know the tecnique?

doubt about the possibility of using the biscuit or caramunich in a fruit beer? I thought i'd put them to harmonize the tannic taste of this kind of fruit.

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Old 11-06-2012, 05:32 PM   #2
Jul 2012
El Portal, CA
Posts: 8

did you try this? was it any good? i just found a tree in California and it is ripe!

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