Our homebrew friends at Murkwood Brewing in Northern California have created a few special brews especially for us to show you how to incorporate Amoretti products in your beer. (Check out our extensive list of TTB approved flavors!)
We started off with Cottonwood Blonde using our Cranberry Artisan. Then we really branched out with Second Breakfast Porter featuring our Cinnamon Bun and French Toast Artisans. Now Murkwood Brewing has journeyed southward to join us in the Amoretti Test Kitchen to brew with Craft Purées! Named after an inn on the eastern edge of the Shire (said to have the best beer in the Eastfarthing!), today's IPA keeps the hops simple so we can really highlight it with a veritable cornucopia of tropical Craft Purées: Pineapple, Passion Fruit, and Coconut. Makes one 5 gallon batch.
- 6 gallon brew pot
- 2 gallon (8 quart) pot
- 1 gallon (4 quart) pot
- large colander
- 1-2 grain bags
- no-rinse sanitizer
- airlock + rubber stopper
- primary fermentor
- bottling bucket
- glass swing-top bottles or glass bottles and caps + capper
- est OG: 1.05-6
- est FG: 1.01-2
- est IBUs: 63-65
- est ABV: 6%
- ferment temp: 68℉
- Begin heating 3 gallons of water in your brew pot (6-gal capacity).
- Pour the milled grains into a grain bag. Put the grain bag into the heating water. Remove the grains when water reaches 170℉, this should take about 30 minutes. If the water heats in less time, turn off heat and allow to steep the full 30 minutes.
- Remove grain bag, rinsing with 1 quart warm/hot water. Discard grains or set aside for another use.
- Stir in 3 pounds of malt extract and bring the wort to a boil. Do not let the wort volume drop below 2.5 gallons and top off with boiling water if necessary.
- When the wort comes to a boil and the hot break begins, add the first hop addition and boil for 60 minutes. (The empty, rinsed grain bag may be used to hold the hops during the boil to remove the need for filtering later.) Add the other additions as time indicates with the remaining 6 pounds malt extract added with 15 minutes left in the boil. Allow last hop addition to steep 15-20 minutes while chilling.
- NOTE: Everything that touches the wort after the boil MUST be sanitized to prevent infection.
- Chill the wort to 68℉ and transfer to sanitized primary fermentor. Add distilled water to bring the volume up to 5 gallons and the gravity down to 1.058-62, splashing as much as possible to aerate the wort. Pitch the yeast and ferment at 68℉ for 10 days.
- Remove about 2 cups wort into a sanitized bowl. Stir in Pineapple, Passion Fruit, & Coconut Craft Purees. Transfer to sanitized secondary fermentor along with remaining wort, minimizing slashing and air contact as much as possible.
- Continue fermenting another 2-4 days or until the gravity falls to 1.012-16.
- Boil 4oz corn sugar in 2 cups water for 10 minutes to sterilize. Set aside to cool, this is the priming sugar.
- Transfer beer and priming sugar to sanitized bottling bucket. Allow sediment to settle. Meanwhile, sanitize all bottles, bottling equipment, caps, etc. Fill bottles, leaving about 1 inch headspace, and cap.
- Allow about 1 week for beer to carbonate. Chill and enjoy!
- We love Amazon as much as you but we HIGHLY recommend paying a visit to your local homebrew shop especially when you're just starting out. Not only will they have all the supplies you need to brew, they have a wealth of information and can answer any questions that may have come up while reading through this recipe.
- Some great learning resources we non-brewers utilized were this video, Brew Your Own's Big Book of Homebrewing, and The Complete Joy of Homebrewing. Check out your local library as well, there are tons of awesome homebrew books out there these days.
- SMALL MASH - that'll be our second pot with the grains
- WORT - unfermented beer
- SPARGE WATER - water used to rinse grains after mashing
- HOT BREAK - when proteins in the wort coagulate during the boil
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